Uphill idealist

Ingredients: 2 Sweet Onions 1 stick butter Curry power Flour Vegetable Stock Garam Masala Spice Block winter squash Can of pumpkin  Pint of heavy cream Silken tofu Salt Fresh thyme Directions: Melt butter in large non stick pan. Thinly slice onions and place in pan. Cook till glossy and translucent. Add generous helping (to taste) of curry powder.  Add handful of flour to thicken mixture. Slowly add 4 cups of vegetable stock. Add Garam powder to taste. Add squash and pumpkin. Let simmer until thick and comes to a slow boil. In a separate bowl, mix tofu and heavy cream till blended smooth. Combine veggie base and cream base. If you desire a very smooth soup, blend mixture together In blender. (Suggested approach) Add additional garam, curry and salt to taste.  As a last touch, add fresh thyme and a tablespoon of white sugar to blended soup. Depending on desired thickness of soup 4-8 cups of veggie broth can be added to cream and veggie mix. Enjoy!

Tropical Tandoori Carrot Quinoa Soup: I bag frozen Goya tropical veggies.  1 bag baby carrots 8 cups of water 3 tablespoons Garam powder Red/yellow peppers Sun dried tomatoes  1 cup salsa Pepper Tandoori paste to taste Fresh basil Cinnamon Sea salt Olive oil Cream cheese Skim Milk Quinoa cooked Boil Goya veggies, carrots in water and garam powder till tender. Sauté peppers and tomatoes in oil. Cook Quinoa. When veggies and pepper mix are done, purée in food processor till smooth. (Do about 3 cups at a time to get quite smooth.) Mix all blended veggies together with remaining water, one cup of milk and 1/2 cup of cream cheese. Drain quinoa and add mix. Add desired salt, pepper, cinnamon and tandoori paste to taste. Chop fresh basil and add right before serving. Enjoy! Take a moment and check out the video blog of me telling you a little more about this soup. Hopefully, it will bring a little a little warmth your way - no matter if spring has arrived where ...