Rich and Simple French Onion Soup

1/2 cup olive oil

4 cups sliced onions

10.5 oz beef broth

2 Tbsp dry sherry

1 tsp dried thyme

salt and pepper to taste

Heat olive oil in an 8 quart stock pot over medium heat. Add onions and continually stir until tender and translucent.

Add beef broth, sherry and thyme. Season with salt and pepper and simmer for 30 minutes.

Carrot-Orange and Ginger Soup

1 Tbsp olive oil

1 pinch dried red pepper flakes

1 yellow onion, diced

2 Tbsp fresh ginger, minced

4 carrots, peeled and sliced

2 russet potatoes, peeled and diced

2 cups broth

3 cups water

1 tsp dried thyme

1 tsp ground cardamom

1 orange, juice and zest

crystallized ginger for garnish

Set a soup pot over medium to medium-high heat for about 30 seconds. Add olive oil, red pepper flakes, onion and ginger and quickly saute for 2-4 minutes or until onion is translucent. Add carrots, potatoes, broth, water, thyme and cardamom, bring to a boil. Reduce heat and cook until carrots and potatoes are soft, about 15 minutes.

Remove from heat, puree soup until smooth. Add orange juice and zest, add salt and pepper to taste, puree again and heat through. Serve garnished with crystallized ginger.

Tomato Lime Black Bean Soup

2 Tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp brown sugar

2 cans black beans

4 c broth

28 oz diced tomatoes with juice

4 dashes chipotle tabasco

1/2 cup chopped cilantro

2 Tbsp lime juice

Cook onion and garlic in oil with brown sugar until translucent and caramelized, about 10 minutes.

Add beans and broth, bring to a boil. Reduce heat and simmer for 45 minutes. Add tomatoes, simmer for 15 minutes more.

Remove 2 cups of the soup and puree with chipotle and cilantro, return to the pot.

Stir in lime juice and season with salt.

Ladle soup into bowl and top with guacamole if desired.