Skip to main content
Minted Spinach Soup with Ras El Hanout Carrots & Yogurt
2 or 4 Serving Dinner

Minted Spinach Soup

with Ras El Hanout Carrots & Yogurt

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
420
FAT
7g
CARBOHYDRATES
63g
PROTEIN
21g


Get Recipes Delivered

INGREDIENTS

  1. 3 carrots, peeled and diced
  2. 13.4 oz chickpeas, drained, rinsed, and patted dry (divided)
  3. 2 tsp ras el hanout
  4. 1 onion, peeled and diced
  5. 1 oz fresh ginger, minced
  6. 8 oz baby spinach
  7. 4 tsp vegetable broth concentrate
  8. ½ oz fresh mint, leaves picked (divided)
  9. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  10. 1 tbsp vegetable oil*
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Blender, Large pot, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
420
FAT
7g
CARBOHYDRATES
63g
PROTEIN
21g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Add carrot, just half the chickpeas, 1 tbsp vegetable oil, ras el hanout, and a pinch of salt to a 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)

2
Start the minted spinach soup

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add onion, just 1 tbsp ginger, and a pinch of salt. Cook until onions are softened, 3 to 5 minutes. Add remaining chickpeas, baby spinach, vegetable broth concentrate, 1¼ cups water, and 1 tsp salt to the pot. Bring to a boil, reduce heat to low, and cook until greens have wilted, 4 to 5 minutes. (4-serving meal: use 4 tbsp olive oil, 2 tbsp ginger, 2½ cups water, 2 tsp salt) TIP: Keep any remaining ginger for your own use.

3
Blend the minted spinach soup

Carefully transfer soup to a blender and add all but a few mint leaves. Blend until smooth. Taste, and add salt and pepper as necessary. TIP: Vent blender and begin blending on low and finish on high to avoid splashing.

4
Serve

Divide the minted spinach soup between bowls and dollop with yogurt. Top with ras el hanout carrots and chickpeas, and remaining mint leaves. Soup’s on!

SIMILAR RECIPES