Roasted Carrot & Spinach Soup

This recipe is so easy to make and you can always roast the veggies a day ahead when making dinner. The spices are so flavoursome and have incredible anti-inflammtory qualities. Enjoy!

Ingredients:

• 3 carrots, peeled
• 1 small sweet potato (or you can substitute with pumpkin or parsnip), peeled
• 2 red peppers, deseeded
• 2 cloves garlic (optional if you have fructose malabsorption)
• olive oil
• pinch sea salt
• freshly cracked black pepper
• 3 tsp apple cider vinegar
• 1/2 – 1 tsp chilli flakes
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp ground ginger (or you can add freshly grated ginger)
• 1 tsp sweet paprika
• 1 tsp tamari
• 600ml water (or you can use 300ml chicken broth and 300ml water)
• 100g spinach, shredded (or you can substitute with kale or silverbeet)

Note:  You can add a tin of cannellini beans (make sure you drain and rinse) to make it more substantial and for extra fibre and protein.

Method:

1. Preheat oven 170 C
2. Chop the carrots, sweet potato and red peppers into chunks. Toss with olive oil and season with salt and pepper. Place on a lined baking tray with the garlic cloves and cook for 45 minutes. Make sure you stir them half way through cooking.
3. Once cooked, push the roasted garlic out of the skin and pulse with vegetables in a food processor with all the remaining ingredients, except for the leafy greens.
4. Add 600ml water or chicken broth and blend soup until you reach a chunky consistency to your liking.
5. Transfer the soup to a saucepan and heat until hot. Add the leafy greens of choice and stir through until wilted.

To serve:

Enjoy with fresh coriander and cracked pepper. You can even stir a tsp of coconut oil through it for a creamier flavour. We enjoy ours with some shredded roast chicken leftover from dinner the night before.

Photocredit: Pinterest