Tag Archives: Soup

Indian Carrot SoupMy husband has been battling a nasty winter chest cold and this soup made the perfect lunch recently. One addition would be to serve the soup with pita bread. If you can find seasoned pita bread such as sesame or onion it would be delicious with this meal! This soup can be served hot or cold. It was the perfect to enjoy on a cold winter’s day and I imagine it would be equally as good chilled during the summer. If the soup is too spicy for your taste adding a little yogurt tames some of the spiciness. Good to know if your curry powder has a little kick!Indian Carrot Soup


Indian Carrot Soup




2 tsps olive oil

1 onion, chopped

2 tsp curry powder

¼ tsp ground coriander

¼ tsp ground cardamom

4 carrots, peeled and cut into one inch chunks

3 cups chicken broth

¼ cup plain yogurt


Directions:Indian Carrot Soup


In a medium saucepan, heat the oil. Sauté the onion until softened, about 5 minutes. Add the curry powder, coriander, and cardamom; cook, stirring for 1 minute. Add the carrots and broth; bring to a boil. Reduce heat and simmer, covered, until the carrots are tender, about 20 minutes. Strain the broth into a large bowl.Indian Carrot Soup


In a food processor or blender, puree the carrots with some of the broth. Stir the puree into the remaining broth. Serve at once or refrigerate, covered until chilled. Serve topped with yogurt and garnished with a carrot curl and mint spring. Makes about 4 servingsIndian Carrot Soup


My husband said this soup felt great on his scratchy throat. It’s not a sweet soup but very satisfying and perfect for a cold winter’s day. I’m looking forward to making it again this summer, I imagine it would be equally as delicious served chilled some summer day.Indian Carrot Soup

Fall has come to Vermont and the weather is much cooler now, it’s the perfect weather for this best ever Cheeseburger Soup! We can’t always enjoy a yummy cheeseburger for lunch instead mix up a batch of this delicious soup. This Cheeseburger Soup is similar to potato soup but even more satisfying. I haven’t tried freezing this soup as it is usually consumed within a day or two! Pair it with a fresh salad and you have a complete dinner.simple soups, cheeseburger soup


Cheeseburger Soup



½ pound ground beef

¾ cup chopped onion

¾ cup shredded carrots

¾ cup diced celery

1 tsp basil

1 tap dried parsley

4 Tbsp butter (divided)

3 cups chicken broth

4 cups diced peeled potatoes

¼ cup flour

2 cups (8 oz) process cheese (Velveeta)

1 ½ cups milk

¾ tsp salt

¼ tsp pepper

¼ cup sour cream




In a saucepan brown the beef; drain and set aside. In the same saucepan sauté onion, carrots, celery, basil and parsley in 1 Tbsp of butter until the vegetables are tender, about ten minutes. Add broth, potatoes and beef; bring to a boil and reduce heat; cover and simmer for 10-12 minutes or until the potatoes are tender.


Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.best ever cheeseburger soup Remove from heat and blend in sour cream.best ever cheeseburger soup

Makes 8 servings.best ever Cheeseburger Soup

Recently I have shared several simple soups: Irish Yellow Broth and Chicken Pot Pie Soup. Both are delicious and I enjoy making them in the fall and winter. To me the arrival of cooler weather means more opportunity to enjoy simple soups! I love being able to take a few ingredients from the garden and create a wonderful, nourishing soup that we can enjoy for lunch or for a simple supper.  It’s better if I can make extra and freeze some to enjoy later. Butternut Squash Soup is another family favorite. This delicious soup has curry in it as well as leeks. I usually grow both leeks and butternut squash in my garden so this is a perfect soup to use up some of my garden harvest. In just a short amount of time you can enjoy a bowl of this soup. I hope you enjoy this recipe as much as we do!


Butternut Squash Soup

1 butternut squash, peeled and cut up

1 sweet potato or a large baking potato, peeled and cut up

3 large leeks cut up (white part only)

3 garlic cloves, minced

3 shallots (didn’t have any shallots so used onions)

1 stick of butterfall vegetables, leeks, garden

Sauté the squash, sweet potato,  leeks, garlic and shallots in the butter until they have a soft consistency.winter squash, butternut squash, prudent pantry

Once the ingredients are soft add the following:

Salt and pepper to taste

1 tsp cumin

1 TBSP curry powder

32 oz chicken broth


Simmer until the squash is soft, and then puree the soup with a blender or an emersion blender. When it is smooth and free of lumps add:

2 cups of heavy cream (I only used 1 cup of milk).soup, fall, vegetable


Serve warm with a nice loaf of bread or sprinkle with croutons ! Perfect for those cool fall days!Simple Soups

The end of summer comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Early fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a simple fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious!

Simple Soups: Irish Yellow Broth

2 Tbsp butter
1 onion, finely minced
1 celery stalk, minced
1 carrot, finely chopped
2 Tbsp flour
3 ¼ cups homemade chicken stock
¼ cup steel cut oats
1 ½ cups chopped spinach
2 Tbsp cream (optional)
Salt and pepper to taste

Melt the butter in a saucepan and add the onion, celery and carrots. Cook for about 2 minutes or until the onions are soft.vegetables, soup, simple soups

Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Add the steel cut oats.oats, simple soup, recipesPour in the chicken stock and bring to a boil. Lower the heat, cover and simmer for 30 minutes until vegetables are tender. Stir in the chopped spinach and cook for 15 minutes longer stirring occasionally. Stir in the cream, season and stir.Simple Soups, Irish Yellow BrothEnjoy this creamy delicious simple soup the next time you feel a chill in the air. It’s perfect for your lunch or combine it with a salad for a simple dinner.

When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!simple soups, Chicken Pot Pie soup

Chicken Pot Pie Soup

2 cups potatoes, peeled and cubed
1 cup of carrots, peeled and sliced
1 cup of frozen peas
6 Tbsp butter, sliced
1/3 cup flour
4 cups of whole milk (1% and 2% will work too)
5 tsp chicken bouillon granules
¼ tsp pepper
2 cups of cooked chicken, cubed



In a soup pot cover the potatoes and carrots with water. Cook over medium heat until tender, about 10-15 minutes. Add the peas and cook until tender, 3-5 minutes. Drain; set the vegetables aside in a bowl. In the same pot melt the butter over medium heat. Stir in the flour; cook and stir until the mixture is golden. Add milk, bouillon and pepper to the butter mixture. Cook and stir over medium heat until thickened. Add the chicken and vegetable and heat through. Makes 5-6 servings.Simple Soups, Chicken Pot Pie soup

The soup is thick and creamy. Perfect for a quick lunch on a cool fall day or serve with a salad and some bread for a complete dinner.simple soups, chicken pot pie soup

Farro is a grain used in our home. I have made Farro Salad with Tomatoes and Corn.Farro Salad with Tomatoes and Corn A breakfast favorite is Warm Farro Cereal.Warm Farro Cereal I also use it is soup. Farro is similar to wheat berries and if you can’t find it in your local market you could substitute wheat berries or barley.

This soup comes together fairly quickly and also freezes well.Farro Soup

Farro Soup with Vegetables

½ cup faro
2 tsp olive oil
1 large onion, chopped
5 garlic cloves, minced
2 large carrots, sliced
2 large celery stalks, sliced
1 leek, helved lengthwise and sliced
½ head green cabbage chopped ( 2 cups)
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp black pepper
6 cups of vegetable or chicken broth
1 cup chopped parsley
1 Tsp grated lemon zest

Place the faro in a small bowl and cover with water. Let stand for 30 minutes. Drain.

Heat the oil in a Dutch oven over medium heat. Add the onion and 4 of the garlic cloves and cook until softened, about five minutes. Add the carrots, celery, leek, cabbage, thyme, rosemary, pepper and 2 Tbsp of the broth. Cover and cook until the vegetables are softened, about ten minutes. Stir occasionally as the vegetables are cooking.Farro Soup

Add the remaining broth and the faro and bring to a boil. Reduce the heat and simmer, covered for about 30 minutes or until the farroa and the vegetables are tender.

Meanwhile combine the remaining clove of garlic, the parsley and the lemon zest in a small bowl. When the soup is done, stir the mixture into the soup and serve at once.Farro Soup Makes about 6 servings.Farro Soup

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