Creamy Spinach And Carrot Soup
Creamy spinach and carrot soup offers a comforting blend of tender vegetables and rich flavors, perfect for a wholesome lunch or light dinner for vegetable lovers.
Ingredients
Instructions
- In a 2-quart saucepan, melt the butter over medium heat.
- Add the chopped onions and cook, stirring occasionally, until tender, about 5 to 6 minutes.
- Stir in the flour until smooth and bubbly, about 1 minute.
- Add the half and half and chicken broth, stirring to combine.
- Add the shredded carrots and thawed, drained chopped spinach.
- Continue cooking over low heat, stirring occasionally, until the soup is heated through, about 12 to 15 minutes.
- Garnish with orange zest or a strip of orange peel before serving.
Tips & Substitutions
For a creamier texture, use heavy cream instead of half and half. If you're short on time, you can substitute fresh spinach with pre-washed baby spinach. Consider adding a pinch of nutmeg for extra warmth or using vegetable broth for a vegetarian version. To enhance the flavor, sauté the onions until caramelized for added depth.
Serving Suggestions
Serve this soup with a crusty bread or a side salad for a complete meal. It pairs beautifully with Lemony Basil Mushroom Soup for a delightful lunch spread. Garnish with fresh herbs or a dollop of sour cream for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent curdling. You may want to add a splash of broth or water to thin the soup as it thickens upon cooling.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Spinach And Carrot Soup contains roughly 948 calories, with 18g protein, 150g carbohydrates, and 34g fat. It is an excellent source of vitamin A (229% of the Daily Value), dietary fiber (111% of the Daily Value), and iron (44% of the Daily Value). Note that it is relatively high in sodium, at 654mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just wash and chop about 4 cups of fresh spinach, and add it to the soup during the last few minutes of cooking to wilt it down.
How can I make this soup vegan?
To make this soup vegan, substitute the butter with olive oil, use a plant-based cream alternative, and replace the chicken broth with vegetable broth. This way, you can enjoy a delicious, creamy soup without any animal products.
What can I add for extra protein?
To add extra protein, consider stirring in cooked shredded chicken or white beans. Both options complement the flavors well and make the soup heartier, ideal for a filling meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).