Dairy-Free Cream of Spinach and Carrot Soup

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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.

Notes

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

Dairy-Free Cream of Spinach and Carrot Soup

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Ingredients

Directions

Notes

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