Dietitian’s tip: A splash of lime juice and a blend of spices transform an everyday carrot soup into a sophisticated indulgence. Accompany the soup with a green salad and crusty whole-grain bread for a complete meal.

Dietitian’s tip: This soup is a good source of potassium, vitamins A and C, iron, folate, magnesium and selenium. If you prefer, you can substitute broccoli for the asparagus.

Dietitian’s tip: Since vegetables yield their flavors quickly, in little more than half an hour you can have a pot full of flavorful stock to use in other recipes.

Dietitian’s tip: This souped-up version of the ultimate comfort food features edamame (soybeans). For a vegetarian version, substitute cubes of extra-firm tofu for the chicken and use vegetable stock.

Dietitian’s tip: Instead of half-and-half cream, this potato-fennel soup uses fat-free milk for its creamy base. And with just a small amount of olive oil instead of butter, you save a total of 114 calories, 12 grams of fat and 37 milligrams of cholesterol per serving. This soup is a very good source of fiber and potassium.