3 tablespoons olive oil, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped, divided 2 tablespoons (or more) curry powder 1 cup French green lentils 4 1/4 cups (or more) water, divided 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed 1 tablespoon fresh lemon juice 2 . . . → Read More: Curried Lentil Soup
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2 tablespoons extra virgin olive oil 1 onion, chopped 2 to 4 garlic cloves, to taste, minced 1 red bell pepper, diced 1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups) 1 small dried red chili pepper 1/2 teaspoon sugar 1 28-ounce can chopped tomatoes, with juice Salt . . . → Read More: Andalusian Cabbage Stew 3 cups whole roasted bottled chestnuts 2 cups chopped yellow onion 3/4 cup thinly sliced carrot 1 tablespoon olive oil 6 cups fat-free, lower-sodium chicken broth 5/8 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1/3 cup heavy whipping cream 1 1/2 teaspoons chopped fresh thyme leaves Preheat oven to 400?. Place . . . → Read More: Roasted Chestnut Soup with Thyme Cream 1 yellow onion, chopped 1 rib of celery, chopped 1 carrot, chopped 1 Tbsp butter 1 butternut squash, peeled, seeds removed, chopped 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio) 3 cups chicken broth (or vegetable broth if vegetarian)* Pinches of nutmeg, cinnamon, salt . . . → Read More: Butternut Squash Apple Soup 1 butternut squash (about 2 3/4 pounds) 1 tablespoon butter 2 cups chopped peeled Bartlett pear (about 1 pound) 1 1/2 cups thinly sliced onion 2 1/3 cups water 1 cup pear nectar 2 (14 1/2-ounce) cans vegetable broth* 2 1/2 teaspoons curry powder 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup half-and-half . . . → Read More: Curried Squash and Pear Soup 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash) Olive oil 1 teaspoon butter Salt 1 large yellow onion, chopped 2 teaspoons yellow curry powder 1 teaspoon whole mustard seeds (if you substitute ground mustard, . . . → Read More: Curried Butternut Squash Soup 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree 4 Tbsp butter 2 medium yellow onions, chopped, about 2 cups 3 garlic cloves, minced 1 Tbsp smoked paprika 1/2 teaspoon ground cumin 1 pinch cayenne pepper 1 large tart green apple (Granny Smith) peeled, . . . → Read More: Pumpkin Soup with Smoked Paprika 2 Tbsp olive oil 1 medium yellow onion, chopped 3 garlic cloves, chopped 1 teaspoon ground cumin 1-2 chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped 8 cups chopped, cooked pumpkin* (1 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or 3 15-ounce cans of canned pumpkin) 4 . . . → Read More: Chipotle Pumpkin Soup 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped 1 medium onion, chopped 1 large carrot, chopped 2 celery ribs, chopped 1 teaspoon salt 1/2 teaspoon black pepper 1 stick (1/2 cup) unsalted butter 1 small boiling potato (6 ounces) 1/2 cup dry white wine 3 cups chicken . . . → Read More: Cream of Leek Soup 1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, cut into large portions 3 cloves garlic, minced 4 Tbsp lime or lemon juice Salt Freshly ground black pepper Olive oil 1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced 1/4 cup green onion greens, . . . → Read More: Moqueca |
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