Recipe Contest Third Place Winners! Rockin' Moroccan Soup and Carrot Lentil Soup

We had a tie for third place! Check out both of these great soup recipes submitted to our 2016 LiveWell Recipe Contest! 

Rockin' Moroccan Soup

Submitted by: Lori Perry

Ingredients:

• 2 tsp olive oil
• 1 cup onions, chopped
• 1/2 cup celery, diced
• 1/2 cup green bell pepper, diced
• 1 clove garlic, minced
• 3 cups vegetable broth
• 3 cups sweet potatoes, cubed
• 19 oz. tomatoes, canned
• 19 oz. chickpeas, canned, drained and rinsed
• 1 tbsp. lemon juice
• 2 tsp ginger, fresh, grated
• 1 tsp cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup raisins
• 2 tbsp. natural peanut butter, smooth
• 2 tbsp. fresh cilantro

Preparation

1.        Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green  pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
2.        Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
3.        Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

Carrot Lentil Soup

Submitted by: Jane Malgeri

Ingredients

•       2 tsp olive oil
•       2 cloves garlic, minced
•       1 1/2 tsp. ground cumin
•       1/4 or 1/2 tsp. red pepper flakes
•       32 oz. vegetable broth
•       3 carrots, thinly sliced
•       3/4 C red lentils
•       2 Tablespoons chopped cilantro
•       2 teaspoons fresh lime juice

      Preparation 

1.        Heat oil in large saucepan over medium-high heat.  Add onion & garlic & cook, stirring occasionally until softened.  Add cumin & red pepper flakes & cook, stirring, until fragrant, about 30 seconds.
2.        Add broth, carrots & lentils and bring to boil.  Reduce heat & simmer, partially covered, until carrots & lentils are very tender, about 20 minutes.
3.         Remove saucepan from heat & let soup cook for about 5 minutes.  Puree soup in blender in batches.
4.        Return soup to saucepan & cook over medium heat stirring occasionally, until heated through, about 2 minutes.  Remove from heat & stir in cilantro and lime juice.

Nutrition

Per serving (1 cup): 184 calories; 3 g Total Fat, 0 g Sat. Fat; 29 g Carbs, 5 g Sugar, 8 g Fib; 10 g Protein