Spinach Carrot Soup

A delicious blend of spinach and carrot, with a hint of garlic, makes this fusion irresistible. Milee loves her soups. Her only condition, the concoction needs to be a little tangy. She trips on the flavours of lime, tamarind and raw mango. So, with the addition of a small fat tomato, life comes into this boring soup.
Spinach and carrot for health. Tomato for tartness and a pinch of grated garlic for a wonderful flavour.

Go Green.

Go Green.


  • 1 bunch of spinach, washed thoroughly, chopped
  • 1 carrot – I used red carrot. U can use any type which is readily available
  • 1 small onion, chopped fine.
  • 1 medium-sized red ripe tomato, chopped.
  • 1 big clove of garlic
  • 1/2 tsp of olive oil or butter
  • salt to taste
  • 1/4 tsp pepper powder
  • Garnish: grated cheese!


Heat oil/butter, saute the onions, then throw in the chopped spinach, carrot and tomatoes. Add 1 cup of water. Transfer the contents into a pressure cooker. Let it whistle 3-4 times. Once cool, remove your steamed veggies, run a blender through it. A slightly dark green liquid greets you. You could use it as it is, or strain to remove any tomato seeds and carrot threads. I used it just how it was.
Now in another pan, heat just a drop of oil or butter, grate garlic into it. Don’t burn the garlic. Add the soup, salt and pepper to taste. Give it a boil. Remove in a bowl, grate cheese over it and serve with your favourite bread.

Slurp away with your favorite bread.

Slurp away with your favorite bread.

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