- 2 Tbs. olive oil
- 1.5 cups chopped onions
- 2 garlic cloves, chopped
- 1/2 teas. salt
- 1 cup chopped carrots
- 1 Tbs. curry powder (I used hot curry powder)
- 1/2 teas. ground turmeric
- 4 cups vegetable broth
- 2 cups fresh or frozen peas
- 3 cups fresh spinach (about 5 oz.)
- 1/3 cup packed fresh cilantro, large stems removed
- 1/8 teas. ground black pepper
- 4 oz. neufchatel cheese
In a soup pot on medium-high heat, warm the oil. Add the onions, garlic and salt, and cook, stirring frequently, until the onions soften, about 5 minutes. Add the carrots and cook for another 3 minutes. Stir in the curry powder and turmeric. Add the broth and 1 cup of peas, cover, and bring to a boil. Reduce the heat and simmer until all the vegetables are very soft, about 15 minutes.
Remove from the heat and stir in the spinach, cilantro, black pepper and neufchatel. In a blender in batches, puree the soup until very smooth. Stir in the remaining cup of peas and add salt to taste. Reheat gently on low heat--don't let boil.
So it sounds really easy, right? And it would have been, but I think I read the directions too many times and confused myself. At first, I thought you were supposed to add all the vegetables except the last cup of peas and puree it then. So I added the vegetables, but then I got confused, and thought no, you add everything but the spinach and then puree. So I used tongs to get most of the spinach out and pureed the soup then. But then I realized the spinach was supposed to be pureed, too! (I think I had been in the kitchen too long at this point!)
Long story short, I don't think it matters too much what veggies you puree or what you leave whole. However ours turned out was really good--great flavors and a bit of heat. I really liked it; Nate said it could use some protein, whether it be chicken, tofu or something like chickpeas. It's not a bad idea, and something I would consider next time. We served the soup with some naan, which really hit the spot.