In general, we try to force the kids to eat what we are eating for dinner, which is a battle that I am definitely willing to engage in. So much so that even when we’re not eating with the kids, I try to get them to eat foods that we would conceivably have eaten with them, were we actually to do so. In that arena, Carrot Soup is a big winner.
Don’t even think of using dried ginger in this recipe, but go lightly on the fresh stuff. Unless, that is, you have a toddler like mine who will gladly eat pickled ginger by the handful. Then, by all means, have at it.
2 tbs butter
1 lb carrots, peeled
3 small potatoes, peeled and diced
Stock to cover
1/4 C cream
1 Tb fresh grated ginger (or less)
This recipe is so simple that it almost defies instructions, but here they are anyway.
Saute the onion in butter. When lightly browned, add the rest of the ingredients, and simmer until the veggies are very soft (about 20 mins). Blend in a blender until smooth.