Curried Split Pea and Potato Soup

Ingredients

v     16 oz green split peas, dried

v     10 cups water

v     1 onion, chopped

v     1 tsp garlic powder

v     1 tsp dried oregano

v     1 tsp curry powder

v     ½ tsp pepper

v     ½ tsp salt

v     1 bay leaf

v     2 large carrots, chopped

v     3 medium potatoes, chopped

v     2 stalks celery, chopped

Recipe

1.          In a large saucepan, combine the split peas, water, onion and spices. Simmer, uncovered, for 1 hour.

2.        Stir in the carrots, potatoes and celery. Simmer, covered, stirring occasionally, for an additional 45 minutes or until the soup reaches the desired thickness. Remove the bay leaf.

3.        Puree in a blender or food processor. Reheat before serving.

http://vegetarian.about.com/od/soupsstewsandchili/r/splitpeasoup.htm

Roasted Squash Soup

Ingredients

v     1 ½ lbs butternut squash, halved & seeded

v     1 acorn squash, halved & seeded

v     ½ small spaghetti squash, halved & seeded

v     3 tbsp butter

v     1 large onion, chopped

v     3 cloves garlic, minced

v     1 tbsp minced fresh ginger root

v     1 tsp curry powder

v     2 tart green apples, peeled, cored & chopped

v     2/3 cup sherry

v     5 cups vegetable broth

v     salt & pepper (to taste)

v     1 pinch of cayenne pepper

Recipe

1.          Preheat oven to 400 F (200 C).

2.        Place the squash, cut side down onto baking sheets and roast for 45 minutes or until the flesh is soft. Scoop out the flesh into a large bowl.

3.        In a medium saucepan over medium heat, melt the butter. Sauté the onion, stirring frequently for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook for 1 minute. Add the apples and sherry and simmer for 10 minutes or until apples soften.

4.       Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.

5.        Heat over a medium heat and season with salt, pepper and cayenne to taste.

http://allrecipes.com/Recipe/Roasted-Squash-Soup/Detail.aspx?evt19=1