Dairy-Free Cream of Spinach and Carrot Soup

a bowl of spinach soup
Prep Time: 
25 minutes
Number of Servings: 
Serves 4


  • 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


  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.


This soup is full of chlorophyll-rich spinach, which helps eliminate the body’s load of toxic chlorinated pollutants.

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


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.