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Carrot, Quinoa & Spinach Soup

carrot quinoa spinach soup

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

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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


1. 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.

2. 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.

3. Divide soup between 6 bowls and serve with matzo crackers on the side.