Minted Spinach Soup
with Ras El Hanout Carrots & Yogurt
Ras el hanout, meaning "top of the shop" in Arabic, is an earthy, fragrant blend of spices used in Moroccan, Tunisian, and Algerian cooking. The toasty, warm flavors of cinnamon, cumin, coriander, black pepper, and ginger pair perfectly with sweet, roasted carrots. A dollop of yogurt is the perfect finishing touch for this refreshing, silky pureed soup.
INGREDIENTS
- 3 carrots, peeled- and diced
- 13.4 oz chickpeas, drained, rinsed, and patted dry (divided)
- 2 tsp ras el hanout
- 1 yellow onion, peeled and roughly chopped
- 1 oz ginger, peeled and minced
- 8 oz teen spinach
- 4 tsp vegetable broth concentrate
- 0.25 oz mint, leaves picked (divided)
- 1/4 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 2 tbsp olive oil*
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 400°F. Combine carrots, just half the chickpeas, ras el hanout, 1 tbsp vegetable oil, and a pinch of salt to baking sheet and toss. Roast until carrots are tender and chickpeas are crispy, 15 to 18 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Heat 2 tbsp olive oil in large pot over medium-high heat. Add onion, just 1 tbsp ginger, and a pinch of salt. Cook until onion is softened, 3 to 5 minutes. Add remaining chickpeas, spinach, broth concentrate, 1¼ cups water, and 1 tsp salt. Bring to a boil, reduce heat to low, and cook until greens are wilted, 4 to 5 minutes. (4-serving meal: use 4 tbsp olive oil, 2 tbsp ginger, 2½ cups water, 2 tsp salt) (TIP: Keep remaining ginger for your own use.)
Carefully transfer soup to blender and add all but a few mint leaves. Blend until smooth, about 1 minute. Season to taste with salt and pepper. (TIP: Vent blender and begin blending on low and finish on high to avoid splashing.)
Divide minted spinach soup between bowls and dollop with yogurt. Top with ras el hanout carrots and chickpeas and remaining mint leaves. Soup’s on!