Carrot Ginger Soup

 

From Instagram...

Ingredients:

• 1 tablespoon EVOO
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 pound carrots, chopped
• 1 large sweet potato, peeled and chopped
• 4 cups chicken broth
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 small container plain Greek yogurt
• 1 tablespoon fresh lemon juice

Directions:

Heat oil in large stock pot. Add onion and saute till soft. Stir in garlic and ginger. Add carrots, sweet potato, turmeric, pepper, cinnamon and broth.

Bring to a boil, reduce heat and simmer about 20 minutes until vegetables are tender.

Blend with an immersion blender until smooth. 

Add some hot liquid to the yogurt and stir into soup. Add lemon juice.

Adjust seasonings. 

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Wild Rice and Mushroom Soup

 

Recipe from Dishing Out Health and it is delicious. Comfort food at it's finest!

Ingredients:

• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 1 pound carrots, finely chopped ( called for celery which did not have, so used more carrots & onion)
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup dry wild rice blend ( such as Lundberg)
• 1 tablespoon Italian Blend seasoning from Spice House
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken stock or vegetable broth
• 3/4 cup half and half
• fresh ground Parmesan for garnish

Directions:

Heat oil and butter in large stockpot over medium-high heat. Add onions and carrot (celery if using) and cook for 8 minutes or until softened.

Add mushrooms and garlic and cook an additional 6-8 minutes.

Add dry, rinsed rice and lightly roast for 1-2 minutes. Stir in Italian Blend seasoning, salt and pepper.

Add broth and 1 cup water, stir well.

Bring to a low boil, cover and reduce heat to medium low and simmer 60 minutes, or until rice is tender.

With heat off, stir in  half and half that has been heated to warm. Adjust salt and pepper. I also added some coarse Lemon Thyme finishing salt.

Serve with fresh Parmesan.

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