Soup Soup Glorious Soup

Spend a couple hours on a Sunday and you can have healthy lunch and dinner all week. And no that does not mean one pot of cabbage soup to be eaten day after day.

We start with a trio of colors to get us through the first few days of the week.


Curried Carrot
Mushroom w/ a touch of port
Chicken "Noodle" w/Israeli Couscous

The Curried Carrot is probably the easiest. There are many versions out there, this one is very basic. If you don't like curry just switch it to dill.

1 Tbsp Olive Oil (butter is good too-but this is January)
1 Cup onion, chopped
1 tsp curry (add a little more if you just love curry flavor)
2 tsp salt
1/2 tsp pepper
3 1/2 cups chicken or veggie broth.
2 lbs carrots, peeled and sliced.
2 Tbsp lemon juice
Cilantro for garnish (optional)
Salt and pepper to taste.

Heat the oil and add onion, curry, salt and pepper. Cook on medium until onion soft, about 5 min. Add broth, 3 cups water and carrots. Bring to boil and then simmer until carrots are cooked. 20 or so min. Using a hand held blender stick or a real bender, puree until smooth. If using a blender this will be multiple batches, don't overfill. Add lemon juice and season to taste.