Curried Carrot Soup

This entire recipe only has about 600 calories in it and makes about 6 cups of soup. It's also loaded with vitamins.

Ingredients:
1 T vegetable oil
2 T butter
1 medium onion, chopped
24 oz baby carrots
4-6 cups chicken stock
1 T mild curry paste or 1 1/2 T curry powder
1/4 to 1/2 tsp ground cayenne pepper (I used Tabasco sauce because I didn't have any cayenne pepper)
Directions:
Preheat medium pot over med-high heat. Add oil, butter, onions and carrots. Saute 5 minutes. Add 4 cups chicken stock, curry, and cayenne to pot. Boil covered until carrots are very tender (15-20 minutes). Blend in blender or food processor until fully pureed. If the soup is thick, add more chicken stock. If desired, add a "spider web" on top. Put sour cream in bag. Cut off tip and swirl around top of soup in bowls. Drag a toothpick from the center of the bowl to the edges. Add some chopped chives or even plastic spiders.

Vegetable and Tofu Jambalaya

Don't be afraid of the tofu. You'll hardly notice it mixed in with the rice. Tofu (made from soy) is the only plant protein that provides you with the same high-quality protein that animal proteins provide. It is often set with calcium, which makes it a great source of calcium as well. Finally, it's a great protein food that's easy for babies to eat. Addison loved it and I didn't have to worry about her choking on it or giving her microscopic bites like I do with chicken. Also, you can add whatever vegetables and broth seasoning you want. Modify it so you love it!

Ingredients:
2 T olive oil
1 cups onions, chopped
2 tsp garlic, minced
½ cup celery, chopped
1 green pepper, chopped
1 T Cajun seasoning
2 cups dry rice
4 cups vegetable base/broth (I buy this at Walmart in a green box by the chicken bouillon. The whole box is actually for 8 cups, but I use the whole box to make 4 cups.)
1/8 tsp red pepper sauce
16 oz tofu, firm, cubed (or more if you want)
1 cup sugar snap peas (fresh or frozen)
1/2 cup carrots, sliced
1/2 cup red bell peppers, diced

Directions:
Saute onions, garlic, celery and green peppers in hot oil for 10 minutes. Add cajun seasoning and rice. Cook for 10 minutes. Add vegetable broth and red pepper sauce. Stir and simmer covered on low until liquids are absorbed (25-30 minutes). Steam peas, carrots and peppers separately to desired tenderness. Fold veggies and tofu into rice mixtures. Enjoy.