Creamy Carrot Ginger Coconut Soup

I don't remember where I originally got this recipe. However, it is fabulous!!! It is such a nice refreshing soup with flavors that will impress your friends, yet it is simple to prepare! It would even make a nice appetizer for your Easter meal!

Ingredients:

·         2-3 large carrots, chopped small

·         1 onion, chopped small

·         1 tsp fresh ginger, minced

·         1 1/2 tsp curry powder

·         1 3/4 cup vegetable broth

·         1 14 ounce can coconut milk (reserve a few T to drizzle on top when serving)

·         sea salt, to taste

Directions:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.
Drizzle one teaspoon coconut milk on top each bowl of soup, for garnish.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

Crockpot Baked Potato Soup

I originally found this recipe on Pinterest and we really enjoyed it. I printed it out, but can't find the reference to the website where it came from. Anyhow, it is easy and delicious and I hope your family enjoys it as well!

Ingredients:
5 lbs potatoes, washed put not peeled, then cubed
1 medium onion, diced
fresh garlic (to taste, I used 1 T of minced garlic from a jar)
8 C chicken stock (I used 8t low sodium better than chicken bullion & 8 C water)
1 T seasoned salt or all purpose seasoning
Add 15 min before serving: 16 oz cream cheese (I used all 1/3 less fat cream cheese/Neufchatel)
Garnishes (if desired): cheddar cheese, chives, bacon

Directions:
Add all ingredients, EXCEPT cream cheese, to crockpot.
Cook on high for 6 hours or low for 10 hours.
Remove and puree 1/3 soup with cream cheese (or use immersion blender, to blend to desired smoothness).
Let soup warm up for 15 more minutes.
Top with garnishes if desired and enjoy!

Serves: 10-12

Summer Squash Soup

Tonight, I found this recipe at http://naturallyella.com. I had several yellow squash from our CSA and I didn't want to go the unhealthy (but sometimes yummy) squash casserole route and I was tired of the grilled or pan seared way too, so I figured I would give this a try. My husband and I enjoyed it very much! This would definitely be one that I make again! THANK YOU Erin for your post on naturallyella! 

Ingredients:

• 2 cups summer squash (I used yellow squash, Erin from naturallyella used patty pan)
• 1/2 cup yellow onion
• 1/4 cup carrot finely diced
• 1 clove garlic
• 1 cup pototoes, diced into cubes (I used russett)
• 1/4 cup white wine
• 2 cups broth (veggie or chicken)
• 1/4 teaspoon each: corriander, tumeric, and paprika (I didn't have any corriander, so I left it out)
• 1/8 teaspoon cumin, mustard powder, and cinnamon
• pinch cayenne pepper (if desired)
• 1/4 cup coconut milk (plus 2 T for finishing)
• 1 tablespoon olive oil

Directions:

• In a medium pot, heat olive oil over medium low heat.  Add in garlic and onions, sauteing until onions begin to soften and garlic becomes fragrant.  Add in squash, carrot, and potatoes- continuing to cook until squash and potatoes being to soften, about five minutes.  (I added a splash of water, as my veggies were cooking too quickly) During this time, begin to add spices.  Once vegetables begin to soften, add in white white to deglaze the pan.  Finally, pour in vegetable (or chicken) broth, bring to a boil, and reduce then to a simmer.  Let simmer until potatoes and squash are soft, 20-25 minutes.  (taste a couple times during this to adjust spices to your liking)
• Once potatoes are done, use an immersion blender or a regular blender to create a smooth texture in your soup.  Return soup back to stove top, stir in coconut milk, and heat again until soup is hot.  When ready to serve, place soup in a bowl, spoon 1 tablespoon each onto top of soup, and sprinkle a little paprika on top of each.

*NOTE: picture above is mine! :) I wish I were a better food photographer!

Healing Cabbage Soup

I found this recipe on allrecipes.com and thought I was just in for a healthy dinner with not much excitement, but I was pleasantly surprised. I actually really enjoyed this one! I think I'm going to make it tonight for dinner! (If you are doing the Daniel Fast to a "t" then use vegetable bouillon. I like the better than bouillon brand that you find in a jar and actually spoon out) I hope you enjoy it as much as I did!


Ingredients:

* 3 tablespoons olive oil
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 quarts water
* 4 teaspoons chicken bouillon (I use Better than Bouillon) SUB veggie broth if desired
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/2 head cabbage, cored and coarsely chopped
* 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced (I used a 14.5 oz can of diced tomatoes and just added a dash of Italian seasoning)
*sliced carrots (optional)

Directions:

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often. (I found it was even better the longer it simmered. I would simmer at least 45 minutes)

*Image by Kady-June on allrecipes.com

Potato Beef Soup with a Kick

I found this recipe on Allrecipes.com tonight. Basically, i was looking for something that included ground beef and tomatoes because that is what i had on hand...not to mention the bag of potatoes that was close to being on it's way out. Anyhow, I thought i'd give this a try and it was incredible!!! Not spicy at all, although if you like spice, you could increase the hot sauce to give it more "kick".
It's a keeper!!!

Ingredients:

1 pound ground beef 6 potatoes, peeled and cubed 1 onion, chopped 1 (16 ounce) can no salt added diced tomatoes, with liquid

1 (8 ounce) can tomato sauce 3 cups water 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon hot pepper sauce chicken broth (if necessary)

Directions:

1.	In a skillet, brown ground beef and onion. Drain
2.	In a large saucepan, combine hamburger mixture, tomatoes (in juice), potatoes, and tomato sauce. Mix well. Stir in water, salt, pepper, and hot pepper sauce, and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until potatoes are fork tender. (I added some chicken broth towards the end because it was a little thick for my liking and it turned out beautifully!!)

Roasted Red Pepper and Tomato Soup

Stephanie sent me these recipes this week. Here is what she said:

I just tried these 2 tonight. It was my first time in almost 4 years of marriage making a meal without meat. My husband and I don't believe it's a meal without meat. But, it was a hit with him. He even suggested adding maybe putting in mushrooms and cooked spinach in the soup before serving. The sandwich was AWESOME and I made it in the george foreman!
(The sandwich will be posted separately)

INGREDIENTS

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 red bell peppers
• 4 large tomatoes - peeled, seeded and chopped
• 1 1/2 teaspoons dried thyme
• 2 teaspoons paprika
• 1/8 teaspoon white sugar
• 6 cups chicken broth
• salt and pepper to taste
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 6 tablespoons sour cream

DIRECTIONS

1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

*image from allrecipes.com

Pumpkin Soup

Here is a recipe from my friend Polly, who lives in Australia! She is the gal that won 2nd prize in the latest recipe contest. Since she is experiencing winter right now, she has warm recipes on her mind. I love pumpkin anything, so I asked her if I could share this one with you and she obliged. This is her post taken directly from her blog.

Here is what she said:
Pumpkin Soup to be exact - I love when it first gets so very cold that all you really want is a piping hot bowl of soup. One of the first soups of the season I always always make is Pumpkin Soup - it is my very favourite. So I thought I would share with you my very easy recipe.

1 kilo (35 oz or about 4 1/2 cups) pumpkin diced (I use butternut for the sweet flavour)
2 large potatoes diced
1 onion diced
2 cups chicken stock
1 large tablespoon brown sugar.
1 teaspoon cumin
1/2 cup water

Put everything in a large saucepan and simmer for as long as it takes until all mushy (I generally put it on and forget about it for a couple of hours)

Blend mixture

At this point you can add sour cream and nutmeg if you like, however I prefer with with some cracked black pepper and salt.

I made my first big pot yesterday and I suspect it won't last the week. Oh well, its an excuse to make up more!

Stuffed Pepper Soup

This recipe was given to me a while back from my cousin (in law) and I just found it again, so I thought I'd post it. Here is what she had to say...

I had to pass this recipe on. We really like stuffed peppers/cabbage, well the inside part, not so much the pepper/cabbage part so I looked on the internet and found this great recipe from Hoss's Steakhouse and Seafood Restaurant. It really tastes like stuffed peppers/cabbage without the peppers/cabbage.....really good but even better when it is cold outside! (NOTE: The Mummie loves the peppers or cabbage!...so I would put them in)

2 lbs ground beef browned
1-28 oz can tomatoes (I used diced/ next time I'll use crushed for the Brody's sake)
1-28 oz can tomato sauce
2 cups long grain cooked rice
2 cups diced raw green bell peppers (I didn't have these in the house and we aren't pepper people; you could probably put cabbage in it's place too)
2 beef bouillon cubes dissolved in 2 cups hot water
1/4 Cup brown sugar
1 tsp salt
1/4 tsp black pepper

Brown ground beef and put in heavy kettle/pot. Add the rest of the ingredients and bring to a slow boil over low heat. Stir frequently to prevent sticking. Decrease heat to a simmer and cover. Simmer slowly for 45-55 minutes, stir often. Gets thick so watch the last 15 to 20 minutes.

This was so good and so easy. Regan ate it...but she'll eat anything! Brody wanted me to take the tomato chunks out and then he never took a breath between bites! I also made it with homemade bread and it was so yummy!

Taco Soup

Another very easy recipe from Kristin and her sister. Whoo hoo!

Ingredients:
At least 1 lb of meat
1 packet of taco seasoning
1 can of yellow corn
1 can of blackbeans
1 can of chili beans
1 can of kidney beans
1 can of tomato soup
1 can of tomato sauce (smaller can)
1 6 oz. can of tomato paste
1 can of diced tomatoes
Shredded cheese
Tortilla chips
sour cream (optional)

Directions:
Brown meat in pan until almost all brown

In separate pot, mix all cans
Add meat
Add packet of taco seasoning

HEAT thoroughly

Garnish with cheese, sour cream and tortilla chips

YUMMY!!!

Potato Beef Soup

A recipe from Ericka
This soup is especially good if your cupboards are a bit bare but you still have some ground beef in the freezer and a few potatoes around. :)

Ingredients:
1 lb ground beef
1 stalk celery chopped
1 medium onion chopped
2 cubes beef bouillon
5 potatoes cubed
salt
pepper

Directions:
Brown ground beef in large pot with onion and celery. Drain grease if necessary. Add potatoes and bouillon and cover with water. Let simmer until potatoes are cooked and soup is thickened. Add salt and pepper to taste.

Beef Stew

Another recipe from Jennifer...good for a cold day like tomorrow!

(makes 3-4 servings)

Ingredients:

· 2 lbs of stew meat

· basil

· thyme

· black pepper

· all purpose flour

· olive oil

· 1/4 cup of chopped celery

· 1/4 cup of chopped carrots

· 3 cups of beef stock

· 2 bay leaves

· 4-5 potatoes cut into small chunks

· 2-3 whole carrots cut into 2 inch sections

Directions:

1. Rinse meat and pat dry. Cut into 2 inch chunks and season with basil, thyme, and black pepper.

2. Lightly cover meat with flour. Brown in a stew pot with olive oil over medium high heat.

3. Add chopped celery and carrots and cook for 3-5 more minutes.

4. Add beef stock and bay leaves. Add another teaspoon of basil and thyme if necessary and bring to boil.

5. Reduce heat to low and simmer for 1 1/2 hours or until meat is tender enough to cut with a spoon.

6. Add potatoes and carrot chunks and continue to simmer for another 30-40 minutes.

7. Serve immediately or refrigerate and reheat later for thicker sauce. Great with thick bread like Challah.

Chicken Chili

another recipe by Jennifer
(makes 4-6 servings)

Ingredients:

• 2 chicken breasts
• olive oil
• 1 28oz can of diced tomatoes
• 1 15oz can of kidney beans
• 1 15oz can of navy beans
• 1 packet of Simply Organic chili seasoning
• 1/2 cup of shredded cheddar cheese

1. Sauté chicken in olive oil over medium heat, then cut into small pieces.
2. In a large pot combine tomatoes, beans, and seasoning.
3. Bring to a boil and then simmer over low heat and add chicken.
4. Top with cheese and serve.

Creamy Sausage Soup aka. Super Delicious Zuppa Toscana

My friend Stephanie had this soup for the first time at Ladles and knew she could reproduce it. She found this recipe off of allrecipes.com and we all fell in love. She used spinach but some people used Kale instead.

• 1 pound bulk mild Italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach (or kale), tough stems removed

DIRECTIONS

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Thanks Stephanie!

Vegetable Soup

*to make this Daniel Fast approved, substitute vegetable broth.

Ingredients:

1 medium diced onion
1 Bag Frozen Vegetable Soup Mix (Publix has it) or frozen mixed vegetables
2 medium diced potatoes (optional)
Salt & pepper
Garlic powder
1 bay leaf
Dried parsley or chopped fresh parsley
1 can condensed tomato soup
1 can diced tomatoes
1 quart chicken or beef broth (I use Better than Bouillon to make my broth)



Sauté onion in a drizzle of oil over medium heat until soft. Add remaining ingredients and simmer covered for 30 minutes on medium low heat, stirring every few minutes. Yummy with hot corn bread.

(Optional: use ground meat—ground chicken, beef, pork and brown with the onion)

*recipe by Sarah

Crockpot or Stovetop Potato soup

Recipe complements of Brenda!!!

Ingredients:
3 cans chicken broth (43.5 oz)
1 large bag cubed hash brown potatoes
1 large onion diced fine
2 ½ teas garlic salt
1 ¼ teas black pepper
¼ c butter

1 c heavy cream
1 c shredded cheese

Add all ingredients (except cream & cheese) to crockpot*
Cook for 4-6 hours, then

Add 1 c heavy cream, 1 c cheese and stir until blended.
Ladle into bowls and garnish with bacon bits, cheese and a dollop of sour cream (chives if you wish)
Serve with croissants and honey butter

*I was actually very anxious to try this recipe and cooked it on the stovetop. It took about 45 minutes to cook until the potatoes were soft enough to eat. Everyone loved it!!! (with or without the toppings) It was the closest to Atl Bread Co. soup I have ever tasted.

Creamy Leek & Potato Soup

(8 servings)

6 medium leeks (2 pounds) thinly sliced
4 meduim potatoes (1 1/2 pounds) cut into 1/2 inch cubes
2 cans (14.5 oz each) ready-to-serve chicken or veg. broth
1/4 cup butter
1/2 t salt
1/4 t pepper
1 cup half-and-half
chopped fresh chives, if desired

1. Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low 8-10 hrs or high 4-5 hrs until tender.
3. Blend/puree soup by pouring it into food processor (in batches) or use a hand held blender to blend it right in the slow cooker. Stir in half-and-half.
4. Cover and cook on low heat 20-30 min or until hot. Sprinkle with chives.
5. Serve hot or cold.

A friend's sausage soup

Now. I will share with you the warm, kinda spicy, scrumptious soup my friend ate as she typed the recipe on her family blog.
She found a recipe in a hunt for new (because she was bored with the usuals), easy (because she currently lives in an apartment with weird kitchen supplies), and relatively healthy (because a late summer baby + holidays + stuck inside for the winter = pants that seem to have shrunk) recipes. But she changed some things.
The Ingredients:

* 1/2 pound italian sausage
* 1/2 cup chopped onion
* 1/2 cup chopped carrot
* sliced mushrooms
* 1 garlic clove, minced
* 1 cup water
* 2 (19-ounce) cans great northern beans, undrained
* 1 (15.75-ounce) can fat-free, less-sodium chicken broth
* basil, pepper, italian seasoning (because that's what's in the pantry here)

Brown sausage, drain, saute veggies, add remaining ingredients. Simmer and serve with crusty bread.

Edited to add: The husband ate some soup after he got home from his job and couldn't stop raving. He said, "it's the best new soup I've tried lately."

Chicken Tortilla Soup

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*This is one of my favorite, easy recipes to make for the family. Even the kids will eat it. I just make sure to use mild salsa to keep it "cool" enough for their tastes. It also freezes well. ENJOY!

Ingredients:

2 cans black beans (may sub 1 can red beans)

1 30 oz can tomato sauce

1 16 oz can chopped tomato w/ jalapenos

2 small cans roasted green chilies

1 cup salsa

1 can corn

2-4 chicken breasts

*tortilla chips, sour cream, avocado and cheese for toppings

Directions:

Put all ingredients into a large pot or crockpot and cook on low for 4-6 hours. (I prefer 6 hrs, chicken shreds more easily)

You may even use frozen chicken.

Pull out chicken at end and shred with 2 forks.

Put back into soup pot and simmer 15 more minutes if desired. (not necessary)