Zeldas Creamy Spinach Carrot Soup Recipes

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CREAMY SPINACH AND CARROT SOUP



Creamy Spinach and Carrot Soup image

My mother-in-law made this all the time and even my 7 year old would eat it. Pretty impressive for spinach! I've changed up a few things though by adding more salt, pepper and nutmeg to taste. I also like to use 2 bags of pre-washed fresh spinach instead of frozen. And, I tried it in the crock pot last week and it was sooo simple!

Provided by HappyCookingMommy

Categories     Low Protein

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 cup onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
10 3/4 ounces chicken broth
1 cup carrot, shredded
10 ounces frozen chopped spinach, thawed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
nutmeg

Steps:

  • in 2 quart saucepan melt butter, add onions.
  • Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
  • Stir in flour until smooth and bubbly, 1 minute.
  • Stir in half and half and chicken broth.
  • Add remaining ingredients.
  • Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.

Nutrition Facts : Calories 154.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 30.2, Sodium 382.2, Carbohydrate 10.4, Fiber 2.5, Sugar 2.7, Protein 4.8

ZELDA'S CREAMY SPINACH & CARROT SOUP



Zelda's Creamy Spinach & Carrot Soup image

This recipe is one that I think you will love. I fix a little different than most people. I use red pepper to give a little kick. I increased the nutmeg and the orange zest. I love it fixed this way. You try it and let me know. My grandkids love this and you know kids don't like anything.

Provided by Zelda Hopkins

Categories     Cream Soups

Time 40m

Number Of Ingredients 11

3 Tbsp butter
1 c chopped onion
2 Tbsp flour
1 c half & half
10 3/4 oz can chicken broth
1 c shredded carrots
10 oz frozen chopped spinach, thawed and drained
1/4 tsp salt
1/4 tsp pepper, may use red pepper if you want a kick
1 1/2 pinch freshly grated nutmeg
1 tsp orange zest

Steps:

  • 1. In 2 quart saucepan, melt butter; add onions. Cook over med. heat, stirring occasionally, until onions are tender. {5-6 minutes} Stir in flour until smooth and bubbly. {1 minute} Stir in half and half and chicken broth. Add remaining ingredients except orange peel. Continue over low heat, stirring occasionally, until soup is heated through {12 to 15 minutes}. Add orange peel. Then enjoy.

CARROT SOUP WITH SPINACH CHIFFONADE



Carrot Soup with Spinach Chiffonade image

Yield Serves 4

Number Of Ingredients 9

4 cups (or more) canned low-salt chicken broth
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger
2 cups packed thinly sliced spinach leaves
1/2 cup plain nonfat yogurt

Steps:

  • Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
  • Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.

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