Prep Time: 10 min
Cook Time: 30 min
Ready Time: 40 min
Servings: 6
Ingredients
- 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
Directions
- Heat oil in a large pot over medium high heat.
- Add onion, carrots and garlic and sauté 8 to 10 minutes or until beginning to soften.
- Add paprika, cumin, coriander and ginger and cook 1 minute more.
- Add quinoa and broth and stir to combine.
- 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.
- Divide soup between 6 bowls and serve with matzo crackers on the side.
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