How to make Carrot Coconut Soup

The ginger and curry powder add great flavor to this easy-to-prepare soup. It's also rich in vitamin A and tastes great!

Prep and Cook Time: 30 minutes Ingredients: 1 large onion, chopped 1 TBS + 3 cups chicken or vegetable broth 2 TBS fresh ginger, sliced 4 medium cloves garlic, pressed or finely chopped 1 tsp curry powder 2 cups sliced carrots, about 1/4-inch thick 1 cup sweet potato, cut into about 1/2-inch cubes 5 oz canned coconut milk salt and white pepper to taste

Directions:

1. Chop onion and let it sit for at least five minutes to bring out its hidden health benefits.
2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring often.
3. Add garlic and ginger and continue to sauté for another minute.
4. Add curry powder and mix well with onions.
5. Add broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes.
6. Add coconut milk.
7. Blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.
8. Return to soup pot and reheat.

How to make 5 Spice Onion Soup

This Asian-flavored onion soup is a great tasting addition to your Healthiest Way of Eating. It combines onions with shiitake mushrooms for a delicious and unique flavor experience. Enjoy!

Prep and Cook Time: 30 minutes  Ingredients: Onion Broth 1 medium onion, chopped 1 TBS + 6 cups chicken or vegetable broth 1/2 inch fresh peeled ginger, sliced 6 whole cloves 1 cinnamon stick, about 4 inches long 3 star anise 1/2 tsp dried fennel seeds 6 whole dried medium shiitake mushrooms 1 TBS soy sauce 1 TBS blackstrap molasses Additional Soup Ingredients 2 onions, cut in half and sliced thin 6 cloves garlic, sliced salt and white pepper to taste

Directions:

1. Chop 1 onion. Thinly slice two onions and garlic, which will later be added.
2. To prepare onion broth, heat 1 TBS chicken or vegetable broth in medium soup pot. Healthy Sauté chopped onion over medium heat for 5 minutes, stirring frequently, until translucent. Add 6 cups of chicken or vegetable broth and remaining onion broth ingredients and stir. Bring to a boil, reduce heat to medium low, and simmer ingredients briskly together for 20 minutes, uncovered. This will bring out a lot of flavor from the ingredients.
3. In a separate medium sized stainless steel skillet, heat 1 TBS of the onion broth over medium heat. Healthy Sauté sliced onions over medium low heat in broth, stirring often for about 5 minutes, until translucent. Add garlic and sauté for another minute.
4. After cooking broth for 20 minutes strain while it is still hot and return liquid to pan.
5. Slice mushrooms (and discard rest of strained ingredients) and return to broth.
6. Add sautéed onions and garlic and season with salt and white pepper to taste.

Serves 4

Serving suggestions: Serve with

• Napa Cabbage Salad

How to make Barley Mushroom Soup

The crimini mushrooms and tawny port gives this Barley Mushroom Soup extra flavor. This soup is a great way to enjoy the health benefits of barley.

Prep and Cook Time: Prep time: 20 min; Cook time: 55 min

Ingredients: 1/2 cup pearl barley 1 medium onion, chopped fine 3 medium cloves garlic, pressed or finely chopped 1 medium carrot, peeled and diced in 1/4-inch cubes 2 1/2 cups crimini mushrooms, cut in half and sliced 1/2 cup Tawny port 1 TBS + 6 cups chicken or vegetable broth 1 TBS chopped fresh parsley 1 TBS chopped fresh thyme (or 1 tsp dried thyme) 1/2 TBS chopped fresh sage (or 1/2 tsp dried sage) Salt and black pepper to taste

Directions:

1. Rinse and soak barley in 1 cup of warm water while preparing rest of ingredients.
2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and carrots in broth for 5 minutes over medium heat, stirring frequently.
3. Add mushrooms and continue to sauté for another 3 minutes. Add drained barley and Tawny Port and cook for about 2 minutes.
4. Add rest of broth and bring soup to a boil on high heat. Once it comes to a boil, reduce heat to medium and simmer for about 40 minutes, or until barley and carrots are tender.
5. Add herbs, salt, and pepper at the end of cooking and serve.