**Favorite Soups**

Curried Red Lentil Soup with Lemon

2 Cups red lentils, sorted and rinsed
1 qt low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1 1/2 cups)
2 large carrots, finely chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp)
1/4 Cup chopped cilantro
1 Tbs. curry powder
1 tsp. ground cumin
2 Tbs.lemon juice

Bring lentils, vegetable broth and 4 cups water to a simmer in a large pot. Skim away foam that rises to the top (Hint: I rinse my lentils really well before cooking them and usually don't get a foam). Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally. Add onion, celery, carrots and garlic and simmer, uncovered about 20 minutes. Add cilantro, curry powder and cumin and cook 20 minutes more, or until lentils are soft. Season with Real salt and pepper, if desired, and stir in lemon juice.

Quick and Easy Vegetable Soup

1 (14 oz) can Veggie broth
1 (11.5 oz) can V8 juice
1 Cup water
1/2 white onion
Minced garlic to taste (optional)
1 Large potato, diced
1 Carrot, sliced
2 Stalks celery, diced
1 (14.5 oz) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
Salt and pepper to taste
Cayenne pepper to taste

In a large pot, saute onion, garlic, carrots and celery in olive oil and then add broth, tomato juice (V8), water potatoes, diced tomatoes, green beans and corn. Season with salt, pepper and cayenne seasoning. Bring to boil and simmer for 30 min or until all vegetables are tender.

Butternut Squash Soup

1/2 T olive oil
1 T butter (optional)
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones) this was a little too much carrot for my time I would use 1/2 carrot
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced) (f you don't want to peel and dice the squash, which, believe me, you probably don't...then buy it already diced at Costco)
1 medium potato, diced (about 2 C diced)
32 oz vegetable broth (that's one box/carton)
1 T brown sugar (or agave to taste)
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic
Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.