Ingredients

• 2 Tbsp Olive oil, or coconut oil
• 1 ½ Cups Chopped onions
• 2 Garlic cloves, chopped
• ½ tsp Salt
• 1 Cup Chopped Carrots
• 1 Tbsp Curry Powder
• ½ tsp Ground Turmeric
• 4 Cups Vegetable Broth
• 2 Cups Fresh or frozen green peas
• 3 Cups Fresh Spinach
• ⅓ Cup Packed fresh Cilantro, large with stems removed
• ⅛ tsp Ground black pepper
• 4 oz Neufchâtel cheese (or cream cheese)

Directions

1. In a soup pot on medium-high heat, warm the oil. Add the onions, garlic and salt and cook, stirring frequently, until the onions soften, about 5 minutes. Add the carrots and cook for another 3 minutes. Stir in the curry powder and turmeric. Add the broth and 1 cup of the peas, cover, and bring to a boil. Reduce heat and simmer until all of the vegetables are very soft, about 15 minutes.
2. Remove from the heat and stir in the spinach, cilantro, black pepper, and neufchâtel. In a blender in batches, purée the soup until very smooth. Stir in the remaining cup of peas and stir to taste. Reheat gently on low heat—don't let it boil.

Makes about 6 cups | Time: 45 minutes