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Recipe of the Month

Carrot, Quinoa & Spinach Soup

Carrot, Quinoa & Spinach Soup


Prep Time: 10 min
Cook Time: 30 min
Ready Time: 40 min

Servings: 6


  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 8 carrots, peeled and cut into 1/4-inch pieces
  • 3 cloves garlic, chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 cup quinoa
  • 6 cups vegetable broth
  • 2 cups baby spinach or frozen spinach defrosted and drained
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Matzo crackers, for serving


  1. Heat oil in a large pot over medium high heat.
  2. Add onion, carrots and garlic and sauté 8 to 10 minutes or until beginning to soften.
  3. Add paprika, cumin, coriander and ginger and cook 1 minute more.
  4. Add quinoa and broth and stir to combine.
  5. Bring to a boil, reduce to a simmer and cook for 15 minutes or until carrots are tender and quinoa is cooked. Stir in spinach and season to taste with salt and pepper.
  6. Divide soup between 6 bowls and serve with matzo crackers on the side.
Jamie Geller is the founder of Kosher Media Network, publisher of and Joy of Kosher with Jamie Geller magazine.
Joy of Kosher with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 6,000 recipes from Geller, kosher chefs, food bloggers and community members. The companion print magazine is published bimonthly and is revolutionizing the way people think about kosher food; subscribe now. Watch Jamie’s new food and travel show Joy of Israel with Jamie Geller and help bring the beauty of Israel to the world.
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Ilse Levy Fresh Meadows February 2, 2017

Can you also add tofu for protein? Reply

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