Simple Saffron Carrot Soup with Spinach Bacon Pesto

Print

Do you use saffron? I keep a little jar of it for special recipes. I find that keeping key spices in my kitchen like saffron is key to making autoimmune paleo recipes work and not get boring or dull. This Simple Saffron Carrot Soup with Spinach Bacon Pesto is so easy that any level of cook could manage it. I cooked it up on a whim after driving home from San Francisco. My daughter loved it so much she had three helpings!

Further Food Nutritionist Commentary:

Saffron spice has been found to help support eye health and may play a role in improving symptoms of major depressive disorder. While there is little research on bone broth, it does fit nicely into a whole, real-food diet. It is a source of anti-inflammatory nutrients and collagen, which is broken down into amino acids and used as building blocks in our bodies.

By Kathleen Benson, RDN LD

Simple Saffron Carrot Soup with Spinach Bacon Pesto

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 4

Ingredients

3 pounds carrots
4 cups bone broth
2 medium onions (chopped)
1/4 teaspoon saffron
10 ounces baby spinach (2 tubs)
10 slices well cooked crispy bacon
1 cup olive oil
salt to taste

Instructions

1. Trim tops off of carrots and chop into 2 inch pieces.

2. Rough chop onions and add them to a sauce pan with 1 cup olive oil and carrots.

3. Saute for 15 min on medium heat until carrots start to get soft and onions are translucent.
4. Working in two batches, add the sauteed carrots and onion mixture (be sure to add all the olive oil you sauteed the carrots too!) carefully to a blender along with 2 cups of broth per batch. Add saffron to one of the batches.
5. Blend both batches until completely smooth about 2 minutes. Be sure to cover the blender lid with a dish towel in case the hot soup spills over.
6. Wipe out the pan your sauteed the carrots and onions with and add each of the pureed batch of soup back to it.

7. Heat up the soup for 10 minutes on low heat.
8. Steam all the spinach for just a few minutes; until it starts to wilt.

9. Add to a food processor along with rough chopped crispy bacon.

10. Pulse until mixed and resembles texture of pesto.
11. To bowl soup, add a hearty ladle of soup and a heaping tablespoon of pesto to each bowl.

1. Trim tops off of carrots and chop into 2 inch pieces. 2. Rough chop onions and add them to a sauce pan with 1 cup olive oil and carrots. 3. Saute for 15 min on medium heat until carrots start to get soft and onions are translucent. 4. Working in two batches, add the sauteed carrots and onion mixture (be sure to add all the olive oil you sauteed the carrots too!) carefully to a blender along with 2 cups of broth per batch. Add saffron to one of the batches. 5. Blend both batches until completely smooth about 2 minutes. Be sure to cover the blender lid with a dish towel in case the hot soup spills over. 6. Wipe out the pan your sauteed the carrots and onions with and add each of the pureed batch of soup back to it. 7. Heat up the soup for 10 minutes on low heat. 8. Steam all the spinach for just a few minutes; until it starts to wilt. 9. Add to a food processor along with rough chopped crispy bacon. 10. Pulse until mixed and resembles texture of pesto. 11. To bowl soup, add a hearty ladle of soup and a heaping tablespoon of pesto to each bowl.

Nutrition Information

Per Serving:  Calories: 528; Total Fat: 43 g; Saturated Fat: 8g; Monounsaturated Fat: 30g; Polyunsaturated Fat: 5 g; Cholesterol: 14 mg; Sodium: 522 mg; Potassium: 1403 mg; Carbohydrate: 28 g; Fiber: 8 g; Sugar: 13 g; Protein: 10 g

Nutrition Bonus: Vitamin A: 847%; Vitamin C: 51%; Iron: 18%; Calcium: 17%

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend