Dairy-Free Cream of Spinach and Carrot Soup
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp oil
  • 2 cloves garlic, minced
  • 2 tsp minced peeled fresh ginger
  • 3 cups chopped baby spinach leaves, removed from rib
  • 2 cups carrot juice
  • 1 Tbsp chopped fresh mint leaves
  • 1 avocado, peeled and pitted
  • 1 Tbsp low-sodium gluten-free tamari, optional
  • 1 Tbsp fresh lemon juice
Directions
  1. Heat oil in a soup pot set over medium heat. Add garlic, ginger, and spinach. Saute until spinach is wilted, approximately 5 minutes.
  2. In a high-speed blender or with the help of an immersion blender, puree spinach mixture with juice, mint, avocado, tamari (if using), and lemon juice until smooth.
  3. Return mixture to pot and warm over low heat. Serve.
Nutrition Info
156 Calories, 3 g Protein, 14 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat, 7 g mono, 1 g poly), 363 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin K, Folate, Iron, Potassium