8~10MediumCarrots, peeled and diced (about 8 cups)
¼teaspoonTurmeric
To tasteSalt & Pepper
10cupsWater
8ozGreen Beans, chopped (about 2 cups)
3cupsBaby Spinach
3tablespoonsFresh dill, chopped
2Lemons, halved
Instructions
Heat oil in a large saucepan on medium flame. Add onions and cook, stirring occasionally, for 4~5 minutes or until the onions turn translucent.
Next add carrots, turmeric, salt and pepper. Cook for 2~3 minutes. Add the water and bring the mixture to a boil. Lower the heat and simmer for 15~18 minutes or until carrots get are just tender. Add the green beans and cook until they are just tender, about 4~5 minutes. At this point, you can serve the soup hot or cool it completely and store for later.
To serve Soup:
In the bottom of a soup bowl, place 1 cup of baby spinach and 1 tablespoon of chopped dill in the bottom. Ladle 3 cups of hot soup over the greens, cover with a plate and let steep for 5 minutes. Squeeze some lemon juice and serve right away.
Video
Notes
I love using baby spinach in this vegan broth soup. But feel free to use regular chopped spinach instead.
You can use dried dill instead of fresh dill.
Use low-sodium vegetable broth instead of water for more flavor.
Make the soup up to 3 days in advance and store in an airtight container.
Reheat until simmering and use to steep the green before serving.
Freeze any leftover soup for up to 2 months in an airtight container.
To make the soup even more hearty, add cooked beans or chopped tofu.