Baked Potato Soup

Who doesn't love a fully loaded baked potato with all the fixin's? I know I can't say no!

What you will need:

6 Large russet potatos peeled and cubbed

1 quart of Chicken broth-(use vegatable for vegitarians)

1/4 cup Butter-(I used Earth Balance Vegan butter)

4 cloves of garlic peeled and minced

1 onion chopped

Simmer vegetables in broth until soft. Put all vegetables in blender. Slowly add broth as you blend. Soup should be thick. Transfer soup back in to pot. Stir in butter.



Garnish-

6 pieces of bacon, cooked and chopped-(Omit for vegetarians)

Chives chopped

1 dollop per bowl Sour Cream

Carrot Ginger Soup with Coriander

This soup was inspired by a chilly night and a stuffy nose. This soup is sure to warm you up and clear those sinuses!

What you will need:

3 tbs. olive oil
3 garlic cloves chopped
1/2 onion chopped
1 inch of peeled ginger
2 cups of water or chicken broth
2 large carrots peeled and coarsely chopped
1/2 tsp. Gran Masala (sub for curry powder if necessary)
1/2 tsp. Coriander
Salt and Pepper to taste

Sweat down onions in pan with olive oil, add garlic and ginger sauté until fragrant. Add carrots, water, and salt. Bring to a boil and simmer until carrots are tender. Blend and add spices as blending.

Enjoy!!!

NO SOUP FOR YOU!-

Soup is one of my absolute favorite way to have an affordable and healthy meal that is also extremely satisfying.

Roasted Tomato Soup
3 tbs. Extra Virgin Olive Oil
1 whole Onion coarsely chopped
3 cloves of garlic through garlic press
2 cans of diced tomatoes
1 carrot peeled and chopped
2 celery stalks
1 quart of organic chicken stock (substitute for water or vegetable stock)
6 fresh basil leaves
1 tbs. dried oregano
-red chili pepper flakes*
-Sea salt and fresh cracked pepper*
-Curry powder*
(*to taste according to preference)
Pre-heat oven to 375 degrees
In a large pot heat EVOO on medium-high heat.
Add onions to pot, heat until slightly opaque.
Add garlic saute for about 1 minute.
Add carrots and celery, cook down for about 3-5 minutes.
Add tomatoes and chicken stock. Simmer for 5 minutes stirring occasionally.
Add spices

Put in blender in two batches, still keep the soup chunky.
Transfer into cast iron soup pot. Cover and roast in oven for about 5-7 minutes.

Top with Fresh Basil