Four Soups

Three from the New York Times Bitten blog by Mark Bittman and one created by...me.

Pumpkin or Squash Soup (I used a sweet winter squash and vegetarian vegetable stock)

Curried Sweet Potato Soup With Apricots (I used vegetarian vegetable stock)

Creamy Broccoli Soup (I used vegetarian vegetable stock and nonfat plain yogurt)

Coconut Carrot Onion Soup (my recipe)

Ingredients: 4-5 medium carrots, peeled and chopped; 1 large yellow onion, sliced; 1 T butter and 1 T olive oil; 1 t cumin and 1/2 t chili powder; 1 C stock; 1 C water; 1/2 - 1 C coconut milk

• Melt the butter and olive oil
• Add the carrots and onion
• Add 1 t cumin and 1/2 t chili powder
• Cook and stir until carrots turn a bright orange
• Add 1 C stock (I used vegetarian vegetable stock)
• Simmer until the stock thickens
• Add 1 C water (or stock)
• Continue to simmer until the carrots soften (can be pierced with a fork)
• Remove from the heat
• Add 1 C coconut milk (I used light coconut milk)
• Add the contents of the pot to the blender (blend to your preferred consistency and add pepper and salt to taste)
  
• Serve and enjoy (3 generous servings!)
  

I wrote this recipe as I prepared this soup for the first time. It is creamy (carrots), warm (cumin and chili powder), savory (onions), and the (light) coconut milk integrated all the ingredients. Frankly, it is a delicious soup!