Szechwan Carrot Soup

1 medium onion

2 stalks celery

1 garlic clove, minced

1 tsp vegetable oil

1 lb carrots, cut 1″ (or baby carrots uncut)

1/2″ piece of fresh ginger (peeled & sliced)

1/4 tsp pepper flakes

3 cups chicken broth

1 1/2 Tbsps soy sauce

1/2 Tbsp peanut butter

1 tsp sugar

1 tsp Sesame Oil (I use toasted)

1 cup milk

From The Art of Doing Stuff.

Pea Soup

from Nigella's How to Eat:

3 cups frozen peas
2 cups stock
Olive oil (preferably basil infused)

cook. zip in blender. serve with Parmesan.

Curried Apple-Sweet Potato Yogurt Soup

1 T olive oil

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

1 inch piece of ginger, peeled and chopped very small (optional)

2 cups apples, peeled and cut into large chunks

2 cups of sweet potatoes, peeled and cut into large chunks
2 cups of chicken or veggie stock

curry powder

1-2 cups of yogurt

Chop and saute onion, celery, carrots (ginger, if using) until golden.

Add large chunks of apple and sweet potato and 2 cups of chicken broth.

Cook until apples and sweet potatoes are soft (about an hour).

Puree in the blender, food processor, or with immersion blender. Return to pot.

Add curry powder (1 tsp to 1 T, depending on how flavorful you like it).

Stir in yogurt. 

Gently warm through. Serve.