Curry Carrot Soup & BBQ Turkey Meatballs

Curry Carrot Soup
Source: Everyday Food
Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon curry powder
• Coarse salt and ground pepper
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
• 2 pounds carrots, peeled and cut into 1-inch chunks
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Directions

1. Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
2. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
3. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
   
   

***Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.  I still got hit with a little hot soup!  

BBQ Turkey Meatballs
Source: Everyday with Rachel Ray (with changes)

Ingredients:

• 1 tablespoon of extra virgin olive oil 
• 1 bunch of scallions, chopped
• 5-6 cloves of garlic, minced
• 1 egg, beaten
• 1/4 cup of skim milk
• 1 1/4 cup of torn bread
• 1 1/2 pound of ground turkey
• 1 cup of chipotle flavored barbecue sauce (or if this is too spicy for you, you could use 1/2 cup of chipotle sauce and 1/2 plain bbq) 
• Crumbled cotija or queso fresco cheese (optional but delicious!)

1. Heat 1 tbsp of olive oil and cook the garlic and onion for 5 minutes. 
2. Beat egg and milk together.  Add bread and let stand for 5 minutes.  Stir in onion, salt, and pepper.
3. Mix together and form into 20 balls.
4. Cook meatballs in extra oil on skillet for 7 minutes or broil for 10 minutes (flipping after 5) until cooked through.
5. Toss with sauce and top with cheese.