Dairy-Free Cream of Spinach and Carrot Soup
By The Taste for Life Test Kitchen
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
- Heat oil in a soup pot set over medium heat. Add garlic, ginger, and spinach. Saute until spinach is wilted, approximately 5 minutes.
- 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.
- 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, ★★ Vitamin C, ★ Vitamin K, Folate, Iron, Potassium
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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