Description
A vibrant and creamy carrot and beet soup enhanced with fresh spinach and a blend of warm spices, perfectly blended for a smooth, comforting meal that’s both vegan and gluten-free. This stovetop soup offers a rich, velvety texture from coconut milk, making it nutritious and satisfying.
Ingredients
Scale
Vegetables
- 4 medium carrots, peeled and chopped
- 2 medium beets, peeled and chopped
- 1 medium potato, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach leaves
Liquids and Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 cup coconut milk (or heavy cream for non-vegan option)
Spices and Seasonings
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
- Fresh lemon juice to taste (optional)
Instructions
- Sauté onion: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Combine vegetables and spices: Add chopped carrots, beets, diced potato, vegetable broth, ground cumin, dried thyme, and ground ginger to the pot. Stir to combine.
- Simmer soup: Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes or until all the vegetables are tender.
- Add spinach: Remove the pot from heat and stir in the fresh spinach leaves until they wilt in the hot soup.
- Puree the soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer soup in batches to a countertop blender and blend until creamy.
- Add creaminess and season: Return the pureed soup to the pot if needed, stir in coconut milk (or heavy cream), and warm through gently over low heat.
- Final seasoning: Season with salt, black pepper, and add a splash of fresh lemon juice if desired for brightness. Mix well and serve hot.
Notes
- For extra richness, substitute coconut milk with heavy cream if dairy consumption is preferred.
- Garnish with a swirl of coconut milk or a handful of sautéed spinach for an appealing presentation.
- This soup stores well in the refrigerator and often tastes better the next day as flavors develop.
