I like the sound of this carrot soup, so simple and no cream, so lower calorie. Also, if you ever have occasion to do a lot of vomiting, for whatever reason, this soup will straighten you right out (once you can keep anything down) because of the electrolytes in the carrots and broth. You can leave out the fat entirely, and if you've been sick, use your judgment on the garlic.

Carrot Soup

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
(1/4 pound butter or a 2 tablespoons olive oil)
1 1/2 teaspoons salt

In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and optional butter or oil. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

I'm on my own for a couple of days so I get to cook or not. Tonight I made some cream of cauliflower soup with a little cheese in it.

Cream of Cauliflower Soup
1 Tbsp. butter
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth
1/2 tsp. freshly ground white pepper (or black)
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk
(Shredded cheddar cheese)

In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute, but don't let it get brown.
Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
Add milk and cook over medium-low heat until hot.