Imagine a soup so velvety, so rich with earthy sweetness, that it can instantly warm your soul and tantalize your taste buds. This Carrot Soup with Spinach Chiffonade is not just another recipe—it's a culinary journey that transforms humble carrots into a restaurant-worthy masterpiece. With its vibrant orange hue and delicate green spinach ribbons, this dish promises to elevate your home cooking from ordinary to extraordinary, proving that gourmet meals can be simple, nutritious, and absolutely delicious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb carrots, peeled and sliced
- 1 onion, diced
- 3 cups vegetable broth
- 2 cups fresh spinach, chiffonade
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and slicing carrots into uniform pieces, approximately 1/4 inch thick to ensure even cooking. Dice the onion finely to help it blend smoothly into the soup.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the diced onions and sauté until they become translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add the sliced carrots to the pot and cook with the onions for an additional 2-3 minutes, allowing the carrots to slightly caramelize and develop deeper flavor.
- Sprinkle the ground cumin over the carrots and onions, stirring to distribute the spice evenly and toast it lightly, which will enhance its aromatic qualities.
- Pour the vegetable broth into the pot, ensuring all vegetables are covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until carrots are completely tender and can be easily pierced with a fork.
- While the soup is simmering, prepare the spinach chiffonade by stacking spinach leaves, rolling them tightly, and then cutting into thin, delicate ribbons.
- Once carrots are tender, remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer to a standard blender in batches.
- Season the soup with salt and pepper to taste, adjusting seasoning as needed. The cumin and vegetable broth will already provide significant flavor.
- Ladle the hot soup into serving bowls and garnish generously with the prepared spinach chiffonade, which will add a fresh, vibrant color and delicate texture to the dish.
- Serve immediately while hot, optionally accompanied by crusty bread or croutons for added texture.
Tips
- Choose fresh, sweet carrots for the most robust flavor—organic varieties tend to have more intense taste.
- Toast your cumin briefly to unlock its deep, nutty aromatics before adding other ingredients.
- Use an immersion blender for the smoothest texture, but if using a standard blender, blend in small batches and remove the center lid cap to prevent pressure buildup.
- For extra richness, consider adding a splash of cream or coconut milk when blending.
- The spinach chiffonade is crucial—stack, roll, and slice thinly for those elegant, delicate ribbons that make the presentation pop.
- Season gradually and taste as you go—the balance of salt, pepper, and cumin is key to a memorable soup.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
