Sunday, July 29, 2012

Carrot Spinach Soup with Dill

Did you overdo it this weekend?  Too many burgers and dogs on the grill?  A margarita or two too many?  Make a batch of this soup for lunches the next couple of days.  I will admit it's not the most exciting recipe in the book, but it's quite healthful and Whole Living magazine says it's cleansing.

P.S. It makes three servings because this is supposed to be the dinner portion of a three-day cleanse.  Check last Sunday's post for the lunch-beet and avocado salad.

Carrot Spinach Soup with Dill
Makes three 3-cup servings.
From Whole Living magazine.

Soup Base:
1 large onion, diced
3 tablespoons extra-virgin olive oil
7 carrots, diced (about 5 cups)
1/4 teaspoon turmeric
1 tablespoon coarse salt
8 ounces green beans, cut into 1/2-inch piece

For each serving:
1 packed cup baby spinach
3 tablespoons chopped fresh dill
2 tablespoons lemon juice

In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.

To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice and serve.

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