Ingredients

• 1 medium carrot, diced
• 2 ribs celery, diced
• 1⁄2 yellow onion, diced
• 8 cups winter greens (chard, kale, broccoli, cabbage, spinach)
• 1 bunch cilantro
• 2 tsp ground turmeric
• 2 tsp ground ginger
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground caraway
• 1⁄2 tsp freshly ground black pepper
• 32 oz vegetable stock
• 3 tbsp olive oil
• 2 tsp kosher salt
• Juice of 1 lemon

Steps

• Place a Dutch oven or stockpot over medium heat. Add the olive oil, turmeric, ginger, coriander, cumin, caraway and black pepper. Toast for 30 seconds.
• Add the carrot, celery, onion and salt. Sautee, stirring occasionally for about 5 minutes until the vegetables become translucent.
  Add the greens and vegetable stock. Bring to a simmer and cook
  for 30 minutes.
• Add the cilantro and lemon.
• In 2 cup increments, transfer the mixture to a blender and blend until smooth. Hot liquids expand more than cold so this is to ensure there is not a soup explosion in your kitchen! Transfer back into a stockpot and stir to make sure the flavor is consistent. Season with remaining salt, to taste.
• Enjoy!