Carrot-Spinach Soup with Dill

For The Big Batch

  • 1 large onion, diced
  • 3 tablespoons extra-virgin olive oil
  • 7 carrots, diced (about 5 cups)
  • 1/4 teaspoon turmeric
  • 1 tablespoon coarse salt
  • 8 ounces green beans, cut into 1/2-inch pieces

For Each Serving

  • 1 packed cup baby spinach
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice


  1. In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
  2. To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

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