Weekend of Spirit
Since we can't be together to share our lunchtime soup, we hope you will enjoy a couple of recipes we've made in previous years.
Want to prepare this recipe along with Debbie? Join us on our YouTube and cook along with Debbie as she prepares this carrot delicious soup!
Curried Carrot soup with apples
1 lb carrots, peels and thinly sliced
2 small parsnips, peeled and thinly sliced
1 onion finely chopped
1 celery stalk, sliced
1 tbsp olive oil
1-1/2 tsp curry powder
1 apple, peeled and chopped
1 thick strip orange peel
6 cups vegetable broth
Chopped ginger (optional)
salt and pepper
Mix veggies with the oil in a large pot over low heat
Cover and cook, stirring often, for 15 minutes or until soft.
Stir in curry powder; season with salt; add remaining ingredients
Bring to a boil, lower heat to a simmer, and cook, covered for 20 minutes
Add salt and pepper; puree soup.
Serve w/ sour cream and chives, if desired...
Want to prepare Ginger Lentil Soup along with Debbie? Join us on our YouTube and cook along with Debbie as she prepares this delicious soup!
Ginger Lentil Soup
From 1,000 Lowfat Recipes by Terry Blonder Golson, Published 1997
Makes 5 servings
“Sometimes it is a seemingly fussy technique that makes a recipe. For example, the spices for this soup are first cooked in the sauté pan before being added to the simmering soup. This step enhances both flavor and aroma and since it only takes a minute is not as much bother as it might first appear.”
1 cup lentils, rinsed and picked through
6 cups water
2 teaspoons olive oil
1 cup chopped onions
1 carrot, chopped
1 stick celery, chopped
4 cloves garlic, minced
1 ½ tablespoons finely grated fresh ginger
1 teaspoon ground coriander
½ t. teaspoon ground cumin
One 14 ½ ounce can whole tomatoes, chopped
1/8 teaspoon Tabasco sauce
2 teaspoons kosher salt
2 tablespoons chopped fresh parsley
Bring the lentils and water to a boil in a large saucepan. Reduce to a simmer and cook, uncovered, for about 20 minutes, or until the lentils begin to soften.
Meanwhile, heat the oil in a large nonstick pan. Saute the onions, carrot, celery and garlic for about 5 minutes, until the onions begin to change color. Keep the lid on between stirrings.
Stir the ginger, coriander and cumin into the onion mixture. Cook for 1 minute, then scrape it all into the pot with the lentils. Add the tomatoes with liquid, Tabasco and salt to the pot.
Simmer the soup, covered, for 30 minutes. Stir in the parsley and serve