In Need of a Quickie?

The past few weeks were a haze of cold weather, a blizzard, more snow, and harsh winds. After coming home from work the last thing I ever wanted to do was cook. And the only thing I wanted was something warm and comforting to cheer me up. I know, you're thinking the same thing that I did: soup. Clearly the answer. However, many soups take a long time to cook or they have lengthy ingredient lists. I needed a quickie ..a  tasty and satisfying soup that does not take long to make. So, after perusing my shelf of cookbooks and cooking magazines, I found what I was looking for. I know many of you are likewise rushed for time (and patience), but I promise that these two soups are perfect for nights when you just need a quickie...recipe, that is. 

Fennel & Tomato Soup (adapted from Vegetarian Times)

Serves 4

Ingredients

-1 fennel bulb, diced 

-3 chicken or vegetarian sausages, thickly sliced

-1 teaspoon fennel seeds

-2 tablespoons dry vermouth or white wine

-3 cups low-sodium vegetable broth

-1 x 28oz can of crushed tomatoes, no salt added

-handful of fresh parsley

-2 tablespoons olive oil

Directions

1. Heat oil in a soup pot over medium heat. 

2. Add diced fennel and sauté until starting to brown (about 5 minutes)

3. Add sausage and fennel seeds. Cook another 5 minutes, until sausage starts to brown.

4. Add the vermouth or wine, to deglaze the pan (about 30 seconds), then add the remaining ingredients.

5. Bring to a boil, then simmer for 10 minutes. 

6. Serve hot with some good bread and/or a side salad. 

Curried Carrot Soup (adapted from Vegetarian Times)

Serves 4

Ingredients

-12 medium carrots, grated (6 cups, grated)

-1 red onion, diced

-1 onion, diced

-1 teaspoon curry powder

-2 tablespoons olive oil

Directions

1. Heat oil in a soup pot over medium heat. Add carrots and onions.

2. Cover and cook for 15 minutes, stirring occasionally. Vegetables should be tender and start to brown.

3. Stir in curry powder and cook another 30 seconds. 

4. Add 3 1/2 cups of water, bring soup to a simmer, then remove from heat. 

5. Working in batches in a blender, or using an immersion blender, puree soup until smooth. 

6. Return soup to pot and season with salt, if desired.