bright spring soups

Prepare these soups ahead so you can enjoy a simple meal when you get home after a long day in the green beauty of the blossoming world.

SPRING TOMATO SOUP

You will need:

• 3 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, chopped

• 1 carrot, chopped

• 2 potatoes, chopped

• 1 teaspoon each: rosemary and thyme

• 1 teaspoon salt

• 1 large can crushed tomatoes OR 1 pound ripe tomatoes, chopped

• 1 tablespoon balsamic vinegar

Chop onions and garlic.

Add to a soup pot with olive oil.

Sauté on medium heat for 10 minutes.

Add carrot, potatoes, salt, rosemary and thyme.

Sauté for 10 more minutes, then add tomatoes and balsamic vinegar.

Add 2 cups water.

Bring to a boil, reduce to simmer, and cook for 20 minutes, or until flavors have incorporated.

Blend with immersion blender if you prefer a creamier soup.

Enjoy! Garnish with unsweetened yogurt if you like.

CREAMY CHERVIL SOUP

inspired by Nadia Hassani

You will need:

• 6 ounces fresh chervil, stems and leaves separated1/2 cup fresh parsley, chopped

• 3 cups chicken or vegetable stock

• 1/2½cup milk (cow, rice or almond)

• 2 egg yolks

• Salt and freshly ground black pepper, to taste

Bring chervil stems and stock to a simmer in a 4-qt. saucepan over medium-high heat

Simmer, covered, until stems are tender, about 10 minutes.

Strain stock, discarding stems; return to pan and keep warm.

Purée chervil leaves, milk, parsley, yolks, salt, and pepper in a blender until smooth.

Whisk in the broth until smooth.

Enjoy with a garnish of fresh parsley if you like.

CARROT SOUP WITH HERBED YOGHURT

For the soup:

• 6 medium carrots, chopped

• 2 tablespoons olive oil

• 2 cups water

• 1 teaspoon each: cumin, coriander

• 1/2 teaspoon each: turmeric, cinnamon, nutmeg

• Salt and freshly ground pepper to taste

For the yoghurt sauce:

• 1/4¼cup unsweetened, whole yogurt or coconut yogurt

• 1 chive, minced

• 1 handful fresh parsley, minced

• 1 handful fresh basil, minced

• pinch salt

For the soup: Put carrots, oil, water, and spices into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1/2 hour.

Purée carrot mixture with immersion blender and season to taste with salt and pepper. 

Serve with yogurt sauce.

To prepare the sauce, mix all ingredients together in a bowl.

Serve a spoonful as garnish in each bowl of soup.