Yummy Yams and Carrot Soup

Bet you never thought that vegetables could taste so rich and creamy. But that was before coconut milk and yams married and had curried carrots as children. One happy family dish!
Simmer for two minutes:

• 1/2 tsp yellow curry powder or mild chili powder
• 2 T olive oil
• 1/2 yellow onion chopped
• 1/2 inch cube fresh ginger minced

Add:

• 1 yam chopped
• 1 cup carrots chopped
• 3 cups of low sodium vegetable broth

Simmer until carrots and yam are tender about 25 minutes
Puree in a vitamix or blender until creamy.

• Add 1 can low fat coconut milk and serve. 

Browned Zucchini with Parmesan

High in manganese and fiber and low in calories, zucchini are an excellent choice for a serving of vegetables. The smaller the zucchini, the more tender the flavor. I tend to pick zucchini in green and yellow, about 6 inches long.

This is a childhood favorite recipe, try it for yourself! Heat ~1 T olive oil in pan. Slice zucchini in thin circles, lay in pan. Make sure the oil is hot when you put the zucchini in the pan, allow to sizzle until a brown layer forms on the zucchini. Toss in pan, add pepper and shredded parmesan. Enjoy!

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