Roasted Sweet Potato and Apple Soup

Yummy, this soup is delicious and perfect for Fall. I got this from Real Simple Magazine. Enjoy.

Roasted Sweet Potato and Apple Soup

3 lbs. sweet potatoes
1 Tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 apple (Granny Smith or Empire)
Salt and Black Pepper

Heat oven to 400 degrees. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, about an hour.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.

Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.

Puree the soup in the saucepan using a handheld immersion blender, or working in batches, a standard blender.

Curried Carrot Soup

I just finished making this, and it is delicious! The quote on the recipe says, "This sweet and spicy soup is wonderfully rich, even though it's made without a drop of cream." I am serving with my Mom's Ginger Muffins. Perfect. Enjoy.

Curried Carrot Soup

2 Tablespoons Earth Balance non-dairy butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and grount pepper
2 cans (14.5 oz. each) reduced-sodium chicken broth
2 lbs. carrots, peeled and cut in to 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoon coarsely chopped fresh cilantro, for garnish (optional)

Heat the butter in a large (4 to 5 quart) saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, utnil the onion is soft, about 5 minutes.

Add the broth, carrots, and 3 cups water; bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes.

In a blender, puree the soup in batches until smooth; hot liquids will expand when blended, so be careful no to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow te heat to escape; Remove the cap from the hole in the lid, and cover the lid with a dish towel when blending. (I did this, and no mess!) Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in the lemon juice. Serve garnichsed with the cilantro if desired.

Creamy White Chili

I have to get this out there while it is still cold enough to enjoy a really good bowl of Chili. But forget the heartburn inducing red stuff, this is creamy and delicious!

Creamy White Chili

1 lb. skinless boneless chicken breasts, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 Tablespoon Vegetable oil
2 cans (15 1/2 oz. each) white chili beans, rinsed and drained
1 can (14 1/2 oz.) Chicken Broth
2 cans (4 oz. each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 Cup (8 oz.) sour cream
1/2 C. Heavy Whipping Cream

1. In a large saucepan, saute chicken, onion & garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies & seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream and heavy whipping cream.

Makes 7 servings