20 May 2012

Carrot, Spinach and Dill Soup

Soup, the epitome of comfort food.  Nourishing, heart warming it can soothe the sole and make all seem well in the world or at the very least a little better. This one is filling, yet light and bright and most definitely checks the good for you box.  The broth is infused with garlic, chilli and turmeric, so it is full of flavour with a little heat from the chilli and an earthy depth, not to mention a wonderful golden hue, from the turmeric.

Turmeric, sometimes known as Indian saffron, is actually a rhizome from the ginger family. Once the root is pulled from the ground it is boiled in slightly alkaline water to help stabilise the colour and it is then dried.  It becomes rock hard once dried and very difficult to grind so mostly we buy it already ground.  If you do want to try fresh turmeric you may be able to find it at local Asian grocers. It will deliver a more pungent flavour than the ground turmeric, just be sure to wear gloves to avoid bright yellow fingers.

The chives and dill add a welcome herbal infusion that make this not only a satisfying, but aromatic bowl of soup.

Carrot, Spinach and Dill Soup, adapted from Whole Living

Serves 4-6

2 tbsp olive oil
1 large onion, diced
1 garlic clove, minced
2 pinch chilli flakes
1 tsp turmeric
6 carrots, diced
Salt and pepper
4 cups chicken stock
4 cups water
2 cups green beans, chopped
Salt and pepper
For each serving
1 cup baby spinach
2 tbsp dill, 
2 tbsp chives, chopped

To garnish
Lemon zest
Lemon juice
Sliced red chilli

Heat the olive oil in a large heavy based saucepan over a medium low heat and then add the onion, season with a little pinch of salt, and sauté for a few minutes before adding the garlic and chilli.  Sauté for another 5 minutes and then add the turmeric.  Give everything a good stir and sauté for another moment.  Add the carrot and stir everything together.

Add the chicken stock and water, season with salt and pepper and simmer over a medium low heat for 30 minutes.  Add the green beans and simmer for a moment or 2 more just until the beans are cooked through but still have a little crunch.

To serve fill each bowl with spinach and sprinkle over the dill and chives.  Ladle the soup over the top, scatter a few red chilli slices and lemon zest over the top and a good squeeze of lemon juice.  Serve immediately. 

You can keep batches of the this soup in the fridge and then when late home from work with neither the time nor really the inclination to cook, a bowl of this soup is both soothing and nourishing.  Even better it can be whipped up in a few minutes, the addition of fresh herbs deliver a wonderful green freshness that just makes you feel good.  The golden broth is light and savoury with just a little warmth from the chilli flakes and then the spinach provides the requisite does of green goodness.  There is a subtle aniseed note from the dill and a zesty sharpness from the lemon juice that add more layers of flavour making this a whole meal in a bowl. Light, bright and good for the soul, it is the perfect antidote to a long day.

If you like this you might like this Vegetable Soup
One year ago Beef Bourguignon



  1. Minus chicken is perfect for me, and love the pics, + 1 for colours, now that is getting cold in the evening we need all the soups and colours we can get!!

    Have a good week

    1. Thanks Alessandra....soup, soup & more soup at the moment. :)

  2. Soup is the best! A definite go-to for comfort and nourishment. Your bowl looks so tempting. I wish I could say it is too warm here for soup, but alas, spring is teasing us so I am still craving hot soup to sip.

    1. Thanks Hannah...bar high summer soup works for me :)


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