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Peel the carrots and parsley root and chop into small pieces.
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Peel and dice the onion. Peel and mince the garlic clove.
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Place the vegetable broth and the fresh herbs in a pot.
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In a separate skillet, heat the olive oil.
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Add the chopped onion, ginger, and garlic to the skillet and cook until the onions become transparent, stirring frequently.
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Add the carrot and parsley root pieces to the pan. Stir to combine.
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cook, stirring until the carrots and parsley root begin to soften.
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Drizzle the maple syrup into the pan. Add the lemon juice to the pan and stir to combine.
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Cook, stirring for another 3 -4 minutes. Remove from heat and set aside.
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Stir the turmeric into the herb vegetable broth.
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Add the stir fried vegetables to the pot and bring to a boil.
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Lower the heat and simmer for 25 minutes.
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Use a hand blender to puree the mixture.
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Season with Salt and freshly ground black pepper to taste.
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Divide the soup between four bowls.
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Garnish with the fresh spinach and serve.