There's nothing that warms the soul this time of year like a bowl of homemade soup. In House Works, Chef Judy Gilliard shares three tasty recipes that are also low fat. Here are the recipes:

Carrot Ginger Soup
Judy Gilliard
Servings: 6
16 ounces carrots, cut in large chunks
1 teaspoon fresh ginger
2 cups vegetable broth
15 ounces coconut milk
1/2 teaspoon Judy's seasoning
If you have a Vita Mix put all the ingredients in. Close lid and turn on low and slow work to high. Continue to run 4
to 5 min until liquid is hot, check for seasoning and serve.
In a blender or food processor: First steam carrots to tender, put all ingredients in blender or food processor and
blend until smooth, pour in sauce pan and heat, check for seasonings and serve.
Note: To reduce the fat content use light coconut milk.
Per Serving (excluding unknown items): 246 Calories; 18g Fat (63.3% calories from fat); 4g Protein; 20g Carbohydrate; 5g Dietary Fiber; 1mg
Cholesterol; 576mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

Cream of Broccoli Soup
Judy Gilliard
Servings: 6
16 ounces broccoli, frozen
2 cups low sodium chicken broth
1 cup sour cream
salt and pepper to taste
Place frozen broccoli is a sauce plan with chicken broth, bring to boil, reduce heat to simmer, cover and cook until
broccoli is soft.
Turn off heat, puree with an immersion blender for you can put in a blender or food processor. blend until smooth.
Salt and pepper to taste
Serve and top each bowl with sour cream.
Per Serving (excluding unknown items): 118 Calories; 8g Fat (59.0% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 17mg
Cholesterol; 211mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Cream of Cauliflower Soup
Judy Gilliard
Servings: 6
16 ounces cauliflower, frozen
2 cups low sodium chicken broth
6 teaspoons sour cream
salt and pepper to taste
Place frozen cauliflower is a sauce plan with chicken broth, bring to boil, reduce heat to simmer, cover and cook
until broccoli is soft.
Turn off heat, puree with an immersion blender for you can put in a blender or food processor. blend until smooth.
Salt and pepper to taste
Serve and top each bowl with 1 teaspoon sour cream.
Per Serving (excluding unknown items): 45 Calories; 1g Fat (21.8% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2mg
Cholesterol; 193mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.