Instead of just adapting your year-round recipes, use Pesach as an opportunity to try new things. A few years ago, quinoa burst onto the scene as both healthful and K for P (according to some) and became a year-round, here-to-stay grain. This recipe is special enough for a yuntif meal and hearty enough to serve on Chol Hamoed. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.
Related: Slow Cooker Vegetarian Soups
Carrot, Quinoa & Spinach Soup
Servings
6 Servings
Ingredients
- 2 tablespoon olive oil
- 2 medium onions chopped
- 8 carrots peeled and cut into 1/4-inch pieces
- 3 cloves garlic chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1 cup quinoa
- 6 cups vegetable broth
- 2 cups baby spinach or frozen spinach defrosted and drained
- 2 teaspoon kosher salt
- Freshly ground black pepper
- Matzo crackers or croutons for serving
Instructions
- Heat oil in a large pot over medium high heat. Add onion and carrots and sauté 8 to 10 minutes or until beginning to soften. Add garlic, paprika, cumin, coriander and ginger and cook 1 minute more.
- Add quinoa and broth and stir to combine. Bring to a boil, reduce to a simmer and cook for 15 minutes or until carrots are tender and quinoa is cooked. Stir in spinach and season to taste with salt and pepper.
- Divide soup between 6 bowls and serve with matzo crackers on the side.
oh Frippie – I am SO SO SO happy. and thanks for sharing that garam masala works here 🙂
I made this for dinner tonight. It was a total hit, even with my 2-year-old! Now I have yet another way to get dark leafy greens into him. I only changed the spicing, since I had no ground coriander in the house – used garam masala instead. Turned out great! Thanks for the healthy, easy (and bonus – vegan!) dinner idea!
yes it should freeze well. the quinoa though could become a little mushy so I would omit it out and add only after thawing and rewarming, before serving.
can this be frozen?
YAYEEEEE! I was also thinking Carrot Soup for before and or after the fast – I almost made this one 🙂 http://www.joyofkosher.com/recipes/creamy-carrot-soup/
I made this for before the fast. I pureed the carrot part and then added the spinach until it was soft. I left out the quiona because my husband isn’t a fan! Also added milk right before serving as you suggested. Was creamy and amazing!! Thank you for the basic recipe and the inspiration!
oh sure! will make it heartier! and the frozen (checked :-)can be added just at the end (as we did the spinach) because it doesn’t need to be cooked just needs to heat through.
WOW. so glad you suggested the broccoli. Was thinking spinach wouldn’t work for me and then broccoli (frozen nonetheless!) totally hits the spot! Thanks Jamie
you can just omit it or use another favorite veg that you have around – (frozen) broccoli florets would be nice
you can — I would actually recommend Coconut Milk for this soup — would be delish!
Is it possible to substitute a different vegetable instead of spinach?
Why not add non-dairy creamer to the Quinoa soup to keep it non-dairy?