Note: this piece first appeared in the June 2006 issue of Clark Wellness ForkBytes.
Serves 4
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
5 medium carrots, peeled and chopped
water
1 teaspoon sea salt, plus more to taste
black pepper to taste
2 tablespoons chopped fresh dill
2 cups washed baby spinach leaves
Heat the oil in a soup pot. Add the onion and cook briefly. Add the carrots and sauté with the onion until vegetables are slightly browned.
Add the salt and pepper, along with enough water to cover the vegetables (step back to avoid splattering oil), and bring to a boil. Cover the pot and simmer 25 minutes or until very tender.
Remove the soup from the heat and cool briefly. Place soup in a blender and purée until completely smooth. Return soup to the pot and stir in the dill and spinach until the spinach is slightly wilted. Adjust seasoning and serve immediately.
