This soup is highly recommended for all the wight conscious readers The soup has not been strained in order to retain the fiber of the spinach . In this recipe simply Roasting the garlic turn it soft and sweet if fresh spinach is unavailable use frozen spinach
In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm.
Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture.
Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through, but do not boil.