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

  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.