Carrot Soup With Spinach Chiffonade Recipes

CREAMY SPINACH AND CARROT SOUP

Creamy Spinach and Carrot Soup image

My mother-in-law made this all the time and even my 7 year old would eat it. Pretty impressive for spinach! I've changed up a few things though by adding more salt, pepper and nutmeg to taste. I also like to use 2 bags of pre-washed fresh spinach instead of frozen. And, I tried it in the crock pot last week and it was sooo simple!

Provided by HappyCookingMommy

Categories Low Protein

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 cup onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
10 3/4 ounces chicken broth
1 cup carrot, shredded
10 ounces frozen chopped spinach, thawed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
nutmeg

Steps:

in 2 quart saucepan melt butter, add onions.
Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
Stir in flour until smooth and bubbly, 1 minute.
Stir in half and half and chicken broth.
Add remaining ingredients.
Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.

Nutrition Facts : Calories 154.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 30.2, Sodium 382.2, Carbohydrate 10.4, Fiber 2.5, Sugar 2.7, Protein 4.8

CARROT SOUP WITH SPINACH CHIFFONADE

Carrot Soup with Spinach Chiffonade image

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 cups (or more) canned low-salt chicken broth
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger
2 cups packed thinly sliced spinach leaves
1/2 cup plain nonfat yogurt

Steps:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.

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