Organic Carrot Soup with Ginger Essence

This soup looks so delicious for Fall...

Organic Carrot Soup With Ginger Essence
Serves 4
INGREDIENTS1 1/2 tbsp olive oil1 cup thinly sliced leeks (white part only)1/2 large white onion, diced (about 1 cup)2 1/2 lb organic carrots, chopped2 cups vegetable stock1 tbsp chopped fresh lemongrass (or 2 tsp dried, tied in a piece of cheesecloth)3 1/2 tsp minced fresh ginger1 cup fresh carrot juice1/2 cup light sour cream, plus 4 tsp for garnishCoarsely ground black pepper1 tbsp chopped chives
PREPARATIONHeat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 tsp ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and puree. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 tsp ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.

Cheesy Chicken Soup

We missed a day of Johnson week yesterday, I went to the eye doctor, I had my eyes dilated & just got my vision back an hour ago!
This recipe comes from Aunt Karen, she is such a good mom she used to make this for Kristin & Kaitlin when they were little.

6 c. chicken broth ( I use Pacific organic free range chicken broth from Costco)

6 potatoes

3-4 boiled chicken breasts

1- 2 tsps. chicken flavored soup base

2 cans reduced fat cream of chicken soup

1 bag frozen cauliflower, carrots and broccoli mix ( I think it is called California Blend)

1 lb. reduce fat Velveeta cheese

1 c. shredded cheddar cheese

1 c. chopped celery

Cut up potatoes and boil with salt and pepper in broth. Add chicken flavored chicken base when potatoes are almost done. Add vegetables, cook until almost done. Add soup, Velveeta and cheddar cheese and shredded cooked chicken. Simmer on low stir so cheese is well blended. Serve and enjoy!

Creamy Asparagus Soup

I am hearing more often of people who require a specialized diet for a health condition. I blogged before about a family friend who needed to follow a low sodium diet and just last week I had another friend tell me that she too needs to follow a low sodium diet. I was thrilled to find out that the Mayo Clinic offers a page on their web site of recipes tailored to fit health specific diets. The following is a soup recipe from their low sodium section.

2 cups potatoes, peeled and diced

1/2 pound fresh asparagus, cut into 1/4-inch pieces

1/2 cup chopped onion

2 stalks celery, chopped

4 cups water

2 tablespoons butter

1/2 cup whole-wheat (whole-meal) flour

1 1/2 cups fat-free milk

Lemon zest, to

black pepper, to taste
Directions
In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.
In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring constantly. Increase the heat to medium high and continue to stir until the soup thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper to taste. Serve in warmed bowls.

As always I recommend buying some Cavender's Greek Seasoning in the Low-Sodium variety. If you have a dietary restriction & would like some recipe help please email me or leave a comment.

Chicken Noodle Soup

Matt & I have developed a winter cold, so I decided to make us some chicken soup. This recipe is quick, simple & delicious. Hopefully it cures colds too!

1 tablespoon butter
1 cup chopped carrot
1 cup chopped parsnip
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
3 1/2 cups low-salt chicken broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
1 pound cooked chicken (I like to use a rotisserie chicken & shred it)
2 tablespoons chopped fresh parsley

Melt butter in a large stock pot over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.