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Carrot-Spinach Soup with Dill

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

1

large onion, diced

3 tbsp

extra-virgin olive oil

7

carrots, diced (about 5 cups)

1/4 tsp

turmeric

1 tbsp

coarse salt

8 oz

green beans, cut into 1/2-inch pieces

1

packed cup baby spinach

3 tbsp

chopped fresh dill

2 tbsp

lemon juice