Spinach Soup

• 1/2 cup chopped onions
• 3/4 cup cubed potatoes
• 1  13-3/4 oz. can low-sodium chicken broth
• 2  10 oz. packages frozen chopped spinach
• 1/2  12 oz can evaporated skim milk
• Salt and pepper to taste

In a 3-quart saucepan, combine the onion, potatoes, and broth. Bring to a boil. Reduce heat and
cook for 3 minutes. Add the spinach and garlic powder. Cover and simmer 10 minutes or until
vegetables are tender. Uncover; remove pan from heat and let cool slightly. Remove vegetables
from pan with a slotted spoon and place in blender. Cover and blend 15-30 seconds until
vegetables are smooth. Return pureed vegetables to saucepan and gently stir to combine. Add
evaporated milk and cook over medium heat, stirring often, until slightly thickened. Season with
salt and pepper.

Spicy Carrot Soup

• 8 carrots, roughly chopped
• 5 celery sticks, cut into pieces
• 2 cloves of garlic, chopped
• 1 large onion, chopped
• 4 cups of water
• 1 tablespoon of olive oil
• 1 teaspoon of curry powder
• Salt

Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.
Add a teaspoon of curry powder, then stir.
Add all of the vegetables and cook until tender. Transfer to a pot and add water, heat until water is hot.
Mix in a blender until the soup is smooth. Add salt to taste and serve.

(http://www.carrotrecipes.net/spicy-carrot-soup.html)