Simple Carrot Ginger Soup

Ingredients:
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 2 tablespoons peeled and finely chopped ginger root (a microplane really helps here) - can use more ginger if you like it spicy
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 1/2 pounds carrots, peeled and cut into 1/2 chucks
- salt & fresh pepper

Directions:
- heat olive oil in large stock pot over medium heat
- add onion, ginger and garlic - saute for 5-10 minutes
- add the stock and carrots
- heat to boiling and reduce heat and simmer uncovered over medium heat until the carrots are very tender, around 30 minutes
- puree the soup in a blender (in batches) or use an immersion blender
- season with salt and pepper to desired taste

Sweet Potato and Butternut Squash Soup

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Ingredients:

1 tablespoon canola oil

1 small onion, chopped

1 tablespoon minced fresh ginger

1 pound butternut squash, peeled and diced

1 pound sweet potatoes, peeled and diced

1 medium-size Yukon gold or russet potato, peeled and diced

6 cups water, chicken stock, or vegetable stock

Salt to taste

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Yield: Serves 6

Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

Butternut Squash Carrot Ginger Soup

Ingredients

• 1/2 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound carrots - peeled and diced
• 3 cloves garlic, crushed or to taste
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 4 cups water
• salt and pepper to taste
• 1 pinch ground cinnamon
• 1/4 cup heavy cream (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Nutritional Information Amount Per Serving Calories: 246 | Total Fat: 12.8g | Cholesterol: 20mg