Melt butter or margarine in soup pot over medium-high heat. Sauté onion, garlic, and ginger for 10 minutes.
Add tomato, cumin, coriander, turmeric, cayenne, and fennel. Cook, stirring occasionally, until tomato is soft (about 8 minutes).
Remove from heat, purée in blender, return to soup pot. Add chicken broth. Boil on high heat uncovered for 10 minutes.
Put spinach in separate large pot with water still clinging to leaves. Cover and cook over medium-high heat until leaves wilt, stirring occasionally. Drain in colander.
Put 1/2 of spinach in each of two soup bowls. Add lemon juice to broth. Ladle broth into bowls around spinach. Garnish with cilantro and peanuts (optional).
Makes 4 servings.
175 calories per serving
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