homemade soup recipes

[Anne35]

I regularly make homemade soup usually lentil or chicken and rice...  getting bored with these, any other recipes/ideas..

[KiaraJaxenny]

Ill definately be trying these ! Thank you

[Anne35]

Thanks for that, think I will steal your red lentil soup recipe and give that a try :-) never ever heard of or tried curried soup, that's interesting..

[gymdandee]

                          Curried Cauliflower Soup
Creamy without dairy, and filled with exotic, bright flavors, Curried Cauliflower Soup is a real standout for both health and taste.
anti-inflammatory and antioxidant soup, rich in cancer-fighting compounds,

INGREDIENTS
Soup

1 tablespoon grapeseed or canola oil
1 medium onion, peeled and sliced
1 tablespoon hot curry powder
1 tablespoon sweet curry powder
1 teaspoon ground turmeric
Kosher salt
1 large head cauliflower, separated into florets
4 – 6 cups vegetable stock
3/4 cup cashews
3/4 cup water
1 tablespoon light brown sugar
1 cup cilantro sprigs, chopped

Onion Rings

1 large onion, peeled and sliced into rings
2 teaspoons extra-virgin olive oil
Kosher salt and freshly-ground black pepper

1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, until translucent. Add the curry powders, turmeric, and salt to taste. Cook for 1 minute. Add the cauliflower and stir to mix well. Add enough stock to cover the cauliflower; bring to a boil and simmer for 10 minutes, or until the cauliflower is just tender.

2. Meanwhile, make the onion rings: preheat the oven to 250F. In a bowl toss together the onion rings and oil. Season with salt and pepper. Spread the onions on a baking sheet and bake until lightly browned, moving them about as necessary.

3. Place the cashews in a blender and grind to a fine powder. Add the water and blend on high speed for 2 minutes.

4. Using an immersion blender or food processor, puree the cauliflower mixture. Add the cashew mixture and sugar. Add more stock or water if the soup is too thick. Bring to a simmer and season with more salt, if needed.

5. Sprinkle the onion rings on top of the soup along with the cilantro as a garnish.
Serves 4 to 6.

                      Curried Carrot Soup Recipe

Ingredient
    3 tablespoon oil, canola
2 teaspoon curry powder
8 medium carrot(s), peeled and thinly sliced
4 stalk(s) celery, thinly sliced
1 medium onion(s), coarsely chopped
5 cup(s) broth, reduced-sodium chicken
1 tablespoon lemon juice
1/2 teaspoon salt
pepper, black ground, to taste
Preparation
1. Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes.
 
2. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes.
 
3. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
 
4. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids).
 
5. Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
6. Servings

                                          Red Lentil Soup.

INGREDIENTS

4 ribs celery, chopped
1/2 onion, chopped
2 tablespoons light olive oil
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
6 cups good-quality vegetable broth
4 plum tomatoes, diced
1 cup red lentils
1 15-ounce can garbanzo beans, drained and rinsed
1 bunch cilantro, chopped
2 tablespoons lemon juice
Salt to taste

1. In a large soup pot, saute the onion and celery in the oil until tender.

2. Add ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils, and garbanzo beans.

3. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes or until lentils are tender, stirring occasionally.

4. Right before serving, add cilantro and lemon juice.

5. Add salt to taste.
Serves 6.