Soups

Raspberry Cherry Soup
10 oz frozen raspberries, thawed
10 oz cherries fresh or frozen, thawed (can use
sweet or tart)
1-1/4 C water
1/4 C white wine (optional)
1 C cran-raspberry juice
1/2 C sugar
1- 1/2 tsp ground cinnamon
2 whole cloves
1Tbsp lemon juice
8 oz yogurt – raspberry, cherry or plain
1/2 C sour cream

In a blender, puree raspberries, cherries, water and wine. Pour into a large sauce pan: add the cranraspberry juice, sugar, cinnamon and cloves. Bring just to a boil over med. heat. Remove from heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into bowls and top with sour cream or more yogurt. Yield: 4-6 servings.
— Pam Cuttlers

Thai Coconut, Broccoli and Coriander Soup
1/3 cup store-bought green curry paste
1 (13.5 oz can) coconut milk
3 cups water
sea salt and cracked black pepper
1 pound broccoli florets, chopped
2 cups baby spinach
2 cups cilantro leaves (divided)

Place curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt, and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and HALF of the cilantro. Using an immersion blender, blend the soup until smooth. Use remaining cilantro for topping. Serves 4.
— Margaret Dentlinger

Carrot and Coriander Soup
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon ground coriander
1 potato, chopped
450 g carrots, peeled and chopped (about a pound)
1.2 liters vegetable or chicken stock (5-6 cups)
handful of cilantro

Heat oil in a large pan. Add onion and fry for 5 minutes until softened. Stir in ground coriander and potato and cook for 1 minute. Add the carrots and stock, bring to a boil, and then reduce the heat. Cover and cook for 20 minutes, until carrots are tender. Cool to lukewarm and then tip half into a food processor with half of the cilantro. Blitz until smooth. Repeat with the second half. Return to the pan, taste, and add salt if necessary, then reheat to serve.
— Margaret Dentlinger