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
Units
Scale
- 4 medium plum tomatoes
- 1/2 cup (120 ml) chopped cocktail carrots
- 1/4 onion, diced
- 2 cloves of garlic, diced or crushed
- 1 cup (240 ml) baby spinach leaves
- 1/2 tsp basil flakes
- 1/2 tsp cayenne pepper
- 1/4 cup (60 ml) whole milk
- Salt to taste
- 2 cups (480 ml) 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