Place a large skillet in the oven and preheat to 400°F.
Place 1 teaspoon of the olive oil in the skillet and add the carrots. Roast, tossing about every 5 minutes, for at least 30 minutes until tender.
While the carrots are roasting, place the remaining teaspoon of olive oil in a large sauce pan over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and cook, stirring frequently, for another 3 minutes.
Add the cumin and curry powder and cook for about one minute.
Add the vegetable stock, chick peas, red pepper flakes, salt, and pepper. Stir thoroughly.
Reduce the heat to medium-low and simmer for about 30 minutes, until the chickpeas are tender. Stir occasionally.
Remove from the heat. Add the roasted carrots, stir, and let cool for about 10 minutes.
Use a blender or stick blender, puree until smooth.
Serve.
Place the olive oil in a large sauce pan over medium high heat.
Add the onion and cook for about 5 minutes. Stir frequently.
Add half of the red and green peppers and cook for about three minutes.
Remove the pan from the heat and place the jalapeno and half of the cooked vegetables in a blender with one can of the black beans (including the liquid from the can).
Puree until smooth.
Return the pureed bean and vegetable mixture to the pan with the onions and peppers. Add the other can of black beans (again, not drained).
Add the water, red pepper flakes, cumin, chili powder, salt, pepper, and honey.
Stir and place the pan over medium low heat.
Simmer for 15 minutes. Stir occasionally.
Add the potatoes, stir, and simmer for 30 minutes. Stir occasionally.
Add the remaining uncooked diced peppers and the green onion.
Cook for 5 minutes and serve.
Place the oil in a medium stock pot over medium low heat.
Add the minced garlic and cook for about two minutes, stirring frequently.
Add the onion and cook very gently. Stir frequently and do not allow to brown.
After about ten minutes the onions will be translucent and slightly soft.
Add the potatoes, corn, stock and milk.
Simmer over very low heat for about an hour. Do not allow the soup to boil.
Add the fresh thyme, salt, and pepper and cook for fifteen minutes longer.
Remove and serve. (The soup is best if allowed to cool and then chill at least overnight. Reheat soup very gently on the stove for about 20 minutes before serving.) Reheat soup very gently for about 20 minutes before serving
Place the olive oil in a large sauce pan over medium heat.
Add the garlic and sauté for one minute. Stir frequently.
Add the onions and sauté for another two minutes. Stir frequently.
Add the celery and continue sautéing for another two minutes. Stir frequently.
Add carrots, potatoes, stock, water, oregano, marjoram, salt, and pepper, and stir.
Bring the soup to a simmer and cook, uncovered, for 20 minutes. Stir occasionally.
Add the broccoli and simmer for 10 minutes. Stir occasionally.
Place the white beans in a blender or food processor with the milk.
Puree until smooth.
After the broccoli has cooked for 10 minutes, add the goat cheese, beans and milk mixture, and the peas to the soup.
Bring the soup back to temperature and serve when the goat cheese is completely melted and incorporated into the soup.
Place the olive oil in a medium sauce pan over medium heat.
Add the garlic and onion.
Cook for about 5 minutes. Stir frequently.
Add the lentils, vegetable stock, garam masala, coriander, and salt.
Simmer for about 40 minutes, or until the lentils are soft.
While the soup is simmering, combine the sour cream and curry powder in a small bowl and place in the refrigerator.
Using a blender, puree the lentil mixture until smooth.
Add the goat cheese and the cilantro to the lentil mixture and blend until smooth.
Serve topped with the curried sour cream and sprinkle the onions over the top.
Place 1 teaspoon of the olive oil in a large sauce pan over medium heat.
Add the white part of the leeks and cook for about 3 minutes. Stir frequently.
Add the white beans, stock, and salt.
Reduce the heat and simmer for 40 minutes. Stir occasionally.
While the soup is simmering, place the remaining teaspoon olive oil in a large skillet over medium high heat.
Add the green part of the leeks and cook for about 5 minutes. Toss frequently and cook until wilted. Remove to a bowl and set aside.
After the soup has simmered, remove from the heat and let the soup cool slightly.
Using a blender or a stick blender, puree until smooth.
Add the goat cheese and puree.
Serve the soup topped with the green parts of the leeks and fresh pepper.
Place a large skillet in the oven and preheat to 375°F.
Place the whole grain bread in the oven directly on the rack.
Add the oil and shallots to the skillet, stir, and return to the oven.
Cook the shallots for about 5 to 7 minutes or until lightly browned. Stir occasionally.
Remove the (toasted) bread from the oven and set aside while the onions and leeks are cooking.
Add the green part of the leeks and cook for 5 minutes. Stir occasionally.
Add the white part of the leeks and cook for 10 minutes. Stir occasionally.
Add the vegetable stock, goat cheese, salt, pepper, and milk to the skillet. Stir.
Return the skillet to the oven for about 3 minutes, then remove and stir until the goat cheese is melted and the soup is creamy.
Divide the soup between two high sided oven proof bowls.
Cut the bread into 1/2 inch squares and sprinkle over the soup.
Top with the grated Swiss cheese.
Return the bowls to the oven and bake for about 7 to 10 minutes or until the Swiss cheese is melted.
Serve.
Place a large sauce pan over medium heat.
Add the olive oil and when hot add the ginger and onions.
Cook for about 5 minutes, stirring frequently.
Add the carrots, water and salt. Increase the heat to medium high.
When the soup begins to come to a boil, reduce the heat until the soup is a at a very slow simmer.
Cook for about 20 minutes until the carrots are soft.
Puree the soup until smooth.
Add the coconut milk, goat cheese, honey, and vinegar.
Bring back to temperature by reheating gently on very low heat.
Serve. Serve.
Place two teaspoons olive oil in a large sauce pan over medium high heat.
Add the diced onion when the oil is hot.
Cook for about 5 minutes stirring frequently.
Add the white beans, vegetable stock, salt, nutmeg and pepper.
Cover and reduce the heat to low.
Simmer for about 30 minutes. Stir occasionally.
After the beans have been cooking for about 20 minutes, place one teaspoon of the oil in a large skillet.
Add half of the spinach and cook for about 5 minutes, stirring frequently, until wilted.
Add the cooked spinach to the pot with the beans.
Add the remaining teaspoon of the oil to a large skillet.
Add the remaining spinach and cook for about 5 minutes, stirring frequently, until wilted.
Add the cooked spinach to the pot. Stir well.
Add the maple syrup and Worcestershire sauce. Stir.
Using a blender or stick blender, puree until smooth.
Add the milk, stir, and serve.
Place the olive oil in a medium sauce pan over medium heat.
Add the onion and cook for about 4 minutes, stirring frequently.
Do not allow the onion to brown.
Add the Idaho potato and water. Reduce the heat to medium and simmer for about 30 minutes until the potatoes are soft.
Add the milk, roasted garlic, salt and pepper.
Using a blender or stick blender puree until smooth.
Return the soup to medium heat and add the Yukon gold potatoes.
Cook for about 20 minutes until the potatoes are soft.
Serve each bowl of soup topped with one ounce of smoked gouda.
