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
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
Preparation
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.
