Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This warm spinach and carrot soup with fresh herbs for family suppers
- Easy to Make: This recipe is a breeze to prepare, even on a busy weeknight.
- Packed with Nutrients: Spinach, carrots, and fresh herbs provide a boost of vitamins, minerals, and antioxidants.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make the soup your own.
- Family-Friendly: This soup is perfect for kids and adults alike, and can be served as a main course or side dish.
- Make-Ahead Friendly: Prepare the soup up to 2 days in advance and refrigerate or freeze for later.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, perfect for feeding a crowd.
- Comforting and Delicious: The combination of warm spices, sweet carrots, and fresh herbs creates a truly comforting and delicious soup.
- Perfect for Any Time of Year: This soup is great for chilly fall and winter nights, but can also be enjoyed in the spring and summer as a light and refreshing meal.
Ingredient Breakdown
The key ingredients in this recipe are fresh spinach, carrots, onions, garlic, chicken or vegetable broth, and fresh herbs such as parsley, thyme, and rosemary. The spinach provides a boost of iron and vitamins, while the carrots add natural sweetness and a pop of color. The onions and garlic add depth and flavor to the soup, while the broth helps to bring all the ingredients together. The fresh herbs add a bright, refreshing flavor and aroma to the soup. When selecting these ingredients, choose fresh, organic options whenever possible, and don't be afraid to substitute with similar ingredients if you can't find the exact ones listed.
How to Make warm spinach and carrot soup with fresh herbs for family suppers
Chop 1 large onion and 3 cloves of garlic, and sauté them in 2 tablespoons of olive oil over medium heat until softened, about 5 minutes.
Add 4 large carrots, peeled and chopped, and 4 cups of chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
Add 2 cups of fresh spinach leaves and 1/4 cup of chopped fresh herbs (such as parsley, thyme, and rosemary) to the pot. Stir to combine and cook until the spinach has wilted, about 2-3 minutes.
Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender. Return the soup to the pot and season with salt and pepper to taste.
Serve the soup hot, garnished with additional fresh herbs and crusty bread on the side, if desired.
Prepare the soup up to 2 days in advance and refrigerate or freeze for later. Reheat gently over low heat, whisking occasionally, until warmed through.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible for the best flavor and nutrition.
Cook the carrots until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add the fresh herbs towards the end of cooking time, so they retain their flavor and aroma.
Purée the soup to your desired consistency, whether you like it smooth or chunky.
Feel free to add your favorite spices and herbs to make the soup your own.
Serve the soup with crusty bread on the side for a satisfying and filling meal.
Add some protein like cooked chicken or beans to make the soup a complete meal.
Freeze the soup for up to 3 months and reheat when needed.
Common Mistakes to Avoid
-
Overcooking the Carrots: What happens when you overcook the carrots is that they become mushy and unappetizing.
Fix: To avoid this, cook the carrots until they're tender, but still crisp. Check on them frequently to avoid overcooking.
-
Not Using Fresh Herbs: What happens when you don't use fresh herbs is that the soup lacks flavor and aroma.
Fix: To avoid this, use fresh herbs whenever possible, and add them towards the end of cooking time to retain their flavor and aroma.
-
Not Puréeing to Desired Consistency: What happens when you don't purée the soup to your desired consistency is that it may be too chunky or too smooth.
Fix: To avoid this, purée the soup to your desired consistency, whether you like it smooth or chunky.
-
Not Seasoning Enough: What happens when you don't season the soup enough is that it may be bland and unappetizing.
Fix: To avoid this, season the soup with salt and pepper to taste, and add any additional spices or herbs you like.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or coconut cream to give the soup a rich and creamy texture.
Add some cooked chicken, beans, or tofu to make the soup a complete meal.
Use vegetable broth instead of chicken broth and omit any animal products to make the soup vegan-friendly.
Add some freshly squeezed lemon or orange juice to give the soup a bright and citrusy flavor.
Omit the puréeing step and serve the soup as a clear broth with vegetables and herbs.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After that, refrigerate or freeze to prevent bacterial growth.
Store the soup in the refrigerator for up to 3 days. Reheat gently over low heat, whisking occasionally, until warmed through.
Store the soup in the freezer for up to 3 months. Reheat gently over low heat, whisking occasionally, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag. Reheat gently over low heat, whisking occasionally, until warmed through.
Can I make this soup vegan?
Yes, you can make this soup vegan by using vegetable broth instead of chicken broth and omitting any animal products. You can also add some vegan cream or coconut cream to give the soup a creamy texture.
Can I add other ingredients to this soup?
Yes, feel free to add your favorite ingredients to make the soup your own. Some ideas include cooked chicken, beans, tofu, diced bell peppers, or chopped fresh herbs.
How do I prevent the soup from becoming too thick?
To prevent the soup from becoming too thick, you can add a little more broth or water to thin it out. You can also purée the soup to your desired consistency, whether you like it smooth or chunky.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How do I reheat the soup?
To reheat the soup, simply heat it gently over low heat, whisking occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat it.
Can I serve this soup as a main course?
Yes, you can serve this soup as a main course, especially if you add some protein like cooked chicken, beans, or tofu. You can also serve it as a side dish or appetizer.
warm spinach and carrot soup with fresh herbs for family suppers
Ingredients
- 2 medium carrots, chopped
- 2 cups fresh spinach leaves
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup grated cheddar cheese (optional)
Instructions
- Step 1: Chop the onion and carrots. Chop the onion and carrots into medium-sized pieces. Heat the olive oil in a large pot over medium heat.
- Step 2: Sauté the onion and carrots. Add the chopped onion and carrots to the pot and sauté for 5-7 minutes, or until they are tender. Add the minced garlic and cook for an additional minute.
- Step 3: Add the chicken broth and thyme. Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.
- Step 4: Add the spinach and heavy cream. Stir in the fresh spinach leaves and heavy cream. Cook for an additional 2-3 minutes, or until the spinach has wilted.
- Step 5: Purée the soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 6: Season the soup. Season the soup with salt and black pepper to taste. If desired, add the grated cheddar cheese and stir until melted.
- Step 7: Serve the soup. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the heavy cream for half-and-half or whole milk for a lighter version.
- Pro tip: Use fresh spinach for the best flavor and texture.
- Variation: Add cooked chicken or bacon for added protein.
- Tip: Use an immersion blender for a smooth soup, or leave it chunky for a more rustic texture.
