There is no such thing as distasteful ingredients. With a little bit of creativity, everything can be turned into comfort food- and that is without having to fry it.
It was a cold and dark evening and I looked into the fridge to answer the dreaded question- what shall I make for dinner. I saw plum tomatoes, a bag of cocktail carrots and 1/2 a bunch of spinach that was wilting. So I decided to make soup. Healthy, a tad spicy and warming to the core, this was comforting and filling. Definitely more appetizing than the picture makes it look (clicking liquids has always been a challenge for me!). Add a piece of bread or salad for a wholesome meal, although we thoroughly enjoyed it on it’s own. 
Spicy Tomato Carrot & Spinach Soup
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This spicy tomato, carrot, and spinach soup is a warm and comforting dish perfect for a cold winter evening, offering a healthy and filling meal with a touch of spice.
Ingredients
- 4 medium plum tomatoes
- 1/2 cup chopped cocktail carrots
- 1/4 onion, diced
- 2 cloves of garlic, diced or crushed
- 1 cup baby spinach leaves
- 1/2 teaspoon basil flakes
- 1/2 teaspoon cayenne pepper
- 1/4 cup whole milk
- Salt to taste
- 2 cups water
Instructions
- In a large pot, bring 2 cups of water to a boil. Add the tomatoes and carrots, and cook until the carrots are soft and the tomatoes are blanched enough for their skins to come off, about 10-12 minutes.
- Remove the pot from heat. Carefully transfer the tomatoes and carrots to a blender, adding 1 cup of the cooking water. Blend until smooth.
- In the same pot, heat a little oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Return the blended tomato and carrot mixture to the pot. Stir in the spinach leaves, basil flakes, cayenne pepper, and salt to taste. Simmer for 5 minutes until the spinach is wilted.
- Stir in the whole milk and heat through, but do not bring to a boil. Adjust seasoning if necessary.
- Serve hot, with a piece of bread or salad on the side if desired.
Notes
For a creamier texture, you can use an immersion blender directly in the pot. Adjust the cayenne pepper to your spice preference. This soup can be stored in the refrigerator for up to 3 days. Reheat gently to avoid curdling the milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 300
- Fat: 4
- Carbohydrates: 24
- Fiber: 5
- Protein: 4
- Cholesterol: 10
