Creamy Carrot Soup

• 2 cans (14 ounces each) carrots
• 2 cups broth of choice
• 1/2 cup brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons ginger
• 1/4 cup orange juice
• 1/4 cup heavy cream
• salt, to taste
• pepper, to taste
• honey
• BLT wraps, for serving

1. In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
2. Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
3. Drizzle honey over each bowl. Serve with BLT wraps.

Serve a Warming, Roasted Soup

Watch video to see how to make this recipe!

• 3          pounds tomatoes
• 1/2       onion (optional)
• 1          garlic bulb (optional)
• 1          tablespoon garlic powder
• 2          teaspoons onion powder
• 1          tablespoon sugar
• 1          tablespoon mesquite seasoning
• avocado oil
• 1 1/2    cups broth of choice
• 1          cup heavy whipping cream
• salt, to taste
• pepper, to taste
• grilled cheese sandwiches, for serving (optional)

1. Heat oven to 375 F.
2. Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish.
3. Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well.
4. Bake about 1 hour. Blend until smooth.
5. Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste.
6. Serve with grilled cheese sandwiches, if desired.

Enjoy a Lighter Soup On Cool Spring Days

Watch video to see how to make this recipe!

• 2          carrots
• 2          celery stalks
• 3          tablespoons butter
• 2          cups cooked, chopped chicken
• 1/3       cup lemon juice
• 2          teaspoons lemon pepper
• 6          cups broth
• 1          cup orzo
• 1          tablespoon garlic powder
• 1          tablespoon onion powder
• 1          tablespoon thyme
• 1          tablespoon sugar
• 1          cup heavy cream
• salt, to taste
• pepper, to taste
• cucumber sandwiches, for serving

1. Chop carrots and celery. In pot, saute with butter.
2. In bowl, mix chicken with lemon juice and lemon pepper then set aside.
3. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
4. Add salt and pepper, to taste. Serve with cucumber sandwiches.