1. Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the stock and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the spinach and simmer until just tender, about 5 to 7 minutes.
5. Puree in a blender and strain.
6. Adjust the salt and pepper to taste.
Serving Size: about 1 cup