Carrot & Cream cheese soup with mint &Chili Black Bean Soup with Sour Cream RECIPES FOR SOUPER BOWLS OF DELICIOUSNESS

YOU CAN SHOW YOUR SUPPORT...or Be unbiased and make both..great soups to warm the hearts of all fans, in these cold and wintery times.
Mexican Inspired great soups..serve with grated cheese and tortilla chips.


Carrot and Cream Cheese soup with mint  ----Sopa de Zanahoria

serves 8-10

4 cups carrots rough chopped
2 cups water or Vegetable stock
1tsp sugar
1/2 tsp dried mint OR 1/2 cup chipped fresh mint
1 cup minced onion
2tbsp butter
2tbsp all purpose flour
5 cups milk ( nut milk is fine)
8ozs cream cheese cubed
sea salt & pepper to taste
Hot sauce optional



Cook the carrots in the water with the sugar and dried mint until very tender ( 30 mins+).
Meanwhile  in a heavy bottomed pan, melt the butter and saute the onions.
about 4 mins, do not color.
Add the flour and mix to sandy texture, then slowly add the warmed milk, stirring to mix to a thin sauce.
Cook over medium high heat until it is smooth and bubbly.
Gradually add 1 cup of this milk mix to the cream cheese and mix well to "melt it".
Add the cheese mix to the milk in the pan, and mix well to incorporate.
Blend the carrots in their stock until smooth and then add them to the milk mix, return to low simmer and season to taste.
Garnish with fresh mint leaves, serve in warm bowls


Chili-Black Bean Soup with sour cream-----Sopa de Frijol Negro con crema

serves 10-12

1 pound cooked black beans (also known as turtle beans)
10 cups water or stock
2 cups chopped onion
1cup chopped celery
2 cups chopped carrots
4 cloves garlic smashed
2 cups chopped bell pepper
4 large tomatoes,( 2 cups) seeded and chopped
salt & pepper to taste
2 tsp dried oregano
2 bay leaves
1 tsp crushed red pepper flakes
OR 
3 tsp chili powder
1/2 cup dry white wine/sherry/apple juice
3tbsp neutral oil
4tsp ground cumin


Lime or lemon wedges to be served on side

In a large Dutch oven or heavy bottomed saucepan, heat the oil and add the onions and saute for 3 mins, add the garlic,celery, carrots, ground cumin and chili powder or flakes and saute for 4 mins..cooking through.
Add the white wine then, the stock and the bell peppers,herbs, tomatoes and cooked beans.
Bring to a boil, cover and simmer for 30-45mins.
Check seasonings, then blend half the mix, smooth and return to the pan.
heat through for 10-15 mins before serving in warm bowls topped with sour cream or yogurt.
Serve with bowls of lime wedges and tortilla chips