Carrot-Tomato Soup

This aromatic broth with spinach and garlic is a great appetizer, or perfect accompaniment to a light meal consisting of salad and a slice of whole grain bread. I like it on the thin side - for a thicker soup, increase the quantity of carrot and tomato.

1 large carrot (peeled, cut and cooked)
1 medium tomato, quartered
A few pods garlic, sliced or chopped
2 cups baby spinach leaves, washed
1 medium green or yellow squash, cut into large dice
1 tblsp olive oil
1 tsp ginger powder (or 1 tblsp fresh grated ginger)
1/2 tsp turmeric powder
A dash of Meditterranean or Italian spice mix
A few red pepper flakes (use sparingly)
Salt and freshly ground black pepper to taste

Blend the carrot and tomato to a purée. (If using fresh ginger, add to the jar while blending).

In a medium pot, heat the oil, and sautée the garlic until brown. Add the spices and a cup of water. Simmer until fragrant, for 2 -3 minutes. Add the spinach and squash; cook until tender.

Add the puréed vegetables, thinning with water if needed. Bring to a boil, and let it simmer for a couple of minutes. Serve hot.