How do carrots, potatoes, onions and spinach strike you? If you are a fan of veggies, as I am, I know you will love this hearty and nutritional soup.
I got this recipe idea while on a trip to Edisto Island, South Carolina at the end of September. It was my 50th birthday weekend. All that I wanted to do for this extra special birthday (Half of a century is pretty special I’d say) was to go to Edisto and spend the weekend with my sweetie. Relaxation was what I had in mind as well as, biking, sitting on the beach, taking walks, making delicious meals with fresh SC shrimp, porch sitting, reading and sleeping late.
After we arrived on the island, we realized that the Edisto Island Shrimp Festival was planned for that weekend. The festival was to have food, vendors, shag lessons, music and fun all day on Saturday and into the evening. We rode over on our bikes to check it out and see what the festival was all about. I came across one of my favorite things – a cookbook. I am addicted to them….. I simply can’t help myself. I have a serious problem.
The Edisto Island Yacht Club published a cookbook of favorite recipes, some of which were new, some borrowed and some handed down from generation to generation. It was a collaborative effort of outstanding cooks… both male and female and members of the Yacht Club. Of course, I purchased this cookbook because I love, love, love recipes that are rooted in Southern history, tradition and flavor.
Creekside Cookbook….. The perfect title as the Yacht Club is situated on Big Bay Creek at Lybrand Street on Edisto Island, South Carolina.
About right now you are probably wondering how many healthy and clean recipes are in this lovely cookbook, right? Well, not too many that is for sure. Most all the recipes in the book contain large helpings of butter, mayonnaise, heavy cream and cheese. Remaking and cleaning up these unhealthy recipes is a challenge for me though. I like to see if I can create something a bit more nutritional but still keep all the flavor in the dish. In the soup section of this cookbook, a very different recipe caught my eye and believe it or not, it was already pretty healthy. “Carrot Soup with Spinach Chiffonade” by: Patsy DeBorde. I do not know Miss. Patsy and I doubt very seriously I will every run into her since we don’t run in the “Yacht Club circle”…….but I do love this soup.
I changed the recipe a bit, as I usually do. I added several other ingredients and omitted the yogurt as the garnish. It was SO tasty! The spinach gave texture and another level of flavor. I topped my soup with a bit of goat cheese crumbles, but you could leave that off if you prefer.
I hope you’ll give this fabulous fall soup a try. Change it up and make it your own too. I’ll bet Patsy won’t mind! 🙂
|Carrot Soup With Spinach......A Healthy Soup for Fall|| |
- 4 cups (or more) of organic chicken or vegetable broth
- 1 lb. of organic carrots, peeled and sliced
- 1 8 oz. russet potato, peeled and coarsely chopped
- 1 medium organic sweet yellow onion, chopped
- 2-3 cloves of fresh garlic, crushed
- ½ tsp. of ground ginger
- 2 tsp. of peeled fresh ginger, minced
- 1 tsp. of green curry paste
- Juice of ½ lemon
- 1½ cups of spinach.... leaves thinly sliced using the Chiffonade technique
- Sea salt and cracked black pepper to taste.
- Goat cheese crumbles to garnish
- Place 4 cups of chicken or vegetable broth, carrots, potato, onion, garlic and ½ tsp. of ground ginger into a large saucepan and bring to a boil.
- Reduce heat, cover and simmer until vegetables are very tender. Approximately 30-40 minutes.
- Add the minced fresh ginger to the saucepan.
- Using an emulsion blender, puree until all the vegetables are smooth. (If you do not have an emulsion blender, you may place the vegetable mixture into a regular blender and blend until smooth... then pour back into the saucepan.)
- Add the lemon juice and green curry paste to the soup and stir well. If mixture is too thick you may add more broth to thin.
- Stir the thinly sliced spinach leaves into the saucepan and allow to simmer 1-2 minutes.
- Season with salt and pepper to taste.
- Serve immediately.
- Garnish with goat cheese crumbles if desired.