Roasted Carrot, Pistachio, and Poppy Seed Soup

This weekend I went home to meet a combination of Halloween and Christmas... 10 inches of snow in October.  This melange of seasons inspired me to incorporate fall flavors into a hearty, warm soup that would be just as relevant in January.  This soup is beautiful: a vivid orange contrasted by a snow white drizzle of cream and dotted with black poppy seed speckles.  Best of all it is low calorie, low carb, and delicious.  Your whole house will smell of roasting nuts and vegetables... a scent that can't be bought or plugged in.  Enjoy on a cold night ( I'm sure there will be enough of them to come!)

Roasted Carrot, Pistachio, and Poppy Seed Soup

Yields 4 servings

Cost: $$$$$

• 2 bags baby carrots
• 2 yellow onions, cut in fourths and separated
• 1 cup pistachios, toasted
• 6 cloves garlic
• 2 quarts chicken stock
• 1/2 cup olive oil
• 4 tablespoons poppy seeds
• 2 large pieces of old country bread
• Drizzle heavy cream (optional)

1. Preheat oven to 450
2. Roast baby carrots, onions, and cloves of garlic in 1/4 cup of oil in the oven for 30-45 minutes, until caramelized and slightly blackened
3. Heat chicken stock in a large soup pot and add nuts, 2 tbs poppy seeds, and vegetables; let simmer on the lowest heat for 1-3 hours, to develop flavor
4. Blend soup with an immersion blender or in batches in a regular blender, return to low heat to serve
5. Top with poppy seed croutons and a drizzle of cream, if desired
6. Poppy Seed Croutons: Tear bread up into cubes, cover with remaining olive oil and poppy seeds, toast in the oven at 400 for about 15 minutes until browned and crispy

Summer Corn and Vegetable Soup

Summer officially ends September 21, but the rainy Ithaca days are rushing it out early.  To wave goodbye to my favorite season, a roasted corn vegetable soup is the perfect homage.  This soup from Elie Krieger's The Food You Crave.  It is warm and full of healthy vegetables. Plus its extremely low in calories and high in nutrition.  Enjoy!

Summer Corn and Vegetable Soup

Yield: 9 cups

Calories: 180 per 1.5 cup

Time: 20 min

$$$$$

• 4 cups fresh corn kernels
• 2 cups skim milk
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 small zucchini, diced
• 2 cups low sodium chicken or vegetable broth
• 2 plum tomatoes, diced
• 1 tsp salt
• Black pepper to taste
• Basil to garnish

1. Put 2 cups of the corn kernels and milk into a blender and process until smooth
2. Sweat onion, bell pepper and zucchini in a large soup pot with 1 tbs olive oil on medium high heat for five minutes
3. Add the remaining 2 cups of corn
4. Add broth and bring to a boil
5. Add the corn purée and tomatoes and reduce to medium high heat
6. Season with salt and pepper
7. Serve in bowls with basil on top