Spicy Coconut Shrimp Soup

This is a definite keeper. In order to enjoy it though, you need to put away your mental "curry" thinkings. This is from Cooking Light and has all the flavor of a thick rich curry, but is "soupier", leaning towards "Japanese style" with a clear, almost watery presence, with thin vegetables. The flavor has not left the soup pot. This could easily support some carrot slices or water chestnuts or even some pretty orange yam chunks.

Spicy Coconut Shrimp Soup

3 1/2 cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice

Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.

The online recipe will tell you that this is a 4-serving meal at 194 calories. I got about 8 with 2-shrimps per serving at 90 calories. My offerings are less "a meal" and more a lunch or appetizer.

Roasted Corn Poblano Chowder

I found this recipe in The Whole Foods Market Cookbook. It tastes almost cheesy and is creamy good. I found a very similar recipe on line at RecipeLink.com in their CopyCat area. Here's the "close" one:

Roasted Corn Poblano Chowder

Servings: 6-8

2 tablespoons butter

2 cloves garlic, minced

1 stalk celery, chopped

1 medium onion, chopped

1/4 cup, plus 1 tablespoon unbleached, all-purpose flour
6 cups vegetable stock

2 cups milk, or 1 cup milk, and 1 cup heavy cream

1 1/2 pounds new potatoes, unpeeled and diced

3 medium poblano chilies, roasted, peeled, seeded, and finely diced

1 (16-ounce) package frozen corn

1/2 cup chopped jarred roasted red peppers

Salt to taste

Cayenne pepper to taste

In a large pot, melt the butter over medium-high heat. Add the garlic, celery, and onion, Cook until the onionis transluscent, about 5 minutes. Reduce the heat to low; stir in the flour to make a roux. Cook over low heat, stirring often, for 5 minutes, being careful not to let the flour scorch. Turn the heat to high and slowly whisk in the stock, stirring constantly to prevent lumps. Add the milk. Bring the soup to a rolling simmer and then simmer for 5 minutes, stirring often. Add the potatoes, poblano chilies, corn, and roasted red peppers. Simmer uncovered for 30 minutes. Add the salt and cayenne pepper.

Note: I couldn't find poblanos here in Utah. Looking on line, I found poquillo's could be substituted. They worked just fine.

The cookbook gives 130 calories per cup. theailyplate.com provides the information to the side here, probably based on 6-8 servings to the recipe. As good as it is, I'd say "double it". You won't want to stop at just a cup.

Gingered Carrot Soup

This is the recipe that everyone is asking for. I found it on Calorie Count: http://caloriecount.about.com/recipe/34438.html

6 Servings

3 tbsp butter
1 medium onion, sliced
1 clove garlic
3 tbsp ginger root, minced
1 lb carrots, peeled and sliced
3 cups (reduced sodium fat free) chicken broth
1 cup orange juice
2 tbsp uncooked rice
1 salt and pepper to taste

Directions

In a soup pot, melt butter over medium heat. Saute onion and garlic until soft but not brown, 5 to 8 minutes.

Add ginger and carrots and saute for 5 minutes longer.

Stir in broth, orange juice and rice, reduce heat to low, cover and cook for 30 minutes.

Allow to cool, then puree in batches in food processor or blender. Add salt and pepper to taste.

Reheat before serving.

I'd suggest you make it a day before you want to serve it. The flavors really come alive the 2nd day.

The best thing about this recipe? 128 calories per serving. Eat up folks!

Creamy Tomato Soup

Dr. Weil's Website served this one up. I love Campbell's tomato soup made with milk. This one is fresh, flavorful and not heavy.

The recipe states 4 servings at 147 calories. Running the ingredients through the calculator on Calorie Count stated 91 calories based on eight 1-cup servings.

This was delicious served with some freshly baked bread, a salad with grated cucumber, grated carrot and mandarin orange slices. I topped it off with Weil's Citrus Salad Dressing.

You'll see my servings being smaller than many posted. That's because I like to add breads, salads, and other sides to my meals, including lunches. If I reduce the amount of the main dish just a bit, I get lots of flavors and don't find myself drifting to the snacks. (Banana Bread excluded from that statement.)

Wild Rice Soup

This is a very rich and tasty soup from Byerly's in Minneapolis. Once I tasted this, I was hooked. It is a much requested meal at my house.

Wild Rice Soup

6 one cup servings, at approximately 406 calories each.