Ingredients
- 2 cups water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ cup carrots, diced
- ½ cup celery, diced
- 1 cup spinach leaves, loosely packed
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
- Salt to taste
- 1 tablespoon lemon juice
How to make it
- Heat the olive oil in a medium saucepan over medium heat until it shimmers, then add the minced garlic. Sauté for about 30 seconds, or until the garlic becomes fragrant but not browned.
- Add the diced carrots and celery to the pan. Stir and cook for 3‑4 minutes, or until the vegetables start to soften and the edges turn a light golden color.
- Pour in the water, increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a low simmer.
- Stir in the turmeric powder, black pepper, and a pinch of salt. Let the soup simmer for 10‑12 minutes, or until the carrots are tender when pierced with a fork.
- Add the spinach leaves and lemon juice. Cook for another 2‑3 minutes, or until the spinach wilts and the soup is aromatic.
- Turn off the heat and let the soup sit for a minute. Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve the soup warm in a bowl. For best results, drink it while it is still hot, ideally within 30 minutes of preparation.
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