Carrot Spinach Soup with Chickpeas and Dill

INGREDIENTS:

  • 1 large onion, diced 
  • 3 tablespoons vegetable broth
  • 7 carrots, diced (about 5 cups) 
  • 1/4 teaspoon turmeric 
  • 1 tablespoon sea salt 
  • 8 ounces green beans, cut into 1/2-inch pieces
  • 1 15oz. can chickpeas, drained and rinsed
  • 1 packed cup baby spinach
  • 1 cup fresh dill, chopped
  • 10 cups water
  • 1/4 cup lemon juice

INSTRUCTIONS:

  • In a pot over medium heat, cook onion in vegetable broth until tender, about 6 minutes. Stir in carrots, chickpeas, turmeric, and salt.

  • Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add green beans and cook until just tender, about 2 minutes. 

  • Add spinach, dill, and lemon juice and turn off the heat.  Allow greens to wilt before serving.

EntreesAlicia Uhlvegan soup, carrot soup, carrot spinach soup