Bright orange soup gets “Sam I Am” approval from 3yo

It’s another installment of The Family That Eats Together Fridays!

Here’s the way I usually make a new dish: I look up a bunch of recipes online and get the general idea of the process. Am I sautéing, roasting, or boiling? (Side note: if there is any debate, I always choose to sauté or roast over boil as it’s way more flavorful.) Is there a general order in which people put ingredients? Is there a general trend to flavors–do a lot of the recipes have similar herbs and spices? And then I usually make it up with a combination of what I like and what I have on hand.

Last week I had a five-pound bag of carrots to use up. I also had a jar of my favorite ginger, which I always keep in the fridge because I love to cook with ginger, but not so much that it makes sense to keep the fresh stuff on hand. Plus, this stuff is delicious and really easy to use. So after looking up a bunch of carrot-ginger soup recipes, here’s what I did.

1. Chop a large onion and sauté in coconut oil. (It’s unlikely to be a good soup if it doesn’t start with sautéing onion. You could use any other oil or butter here, but I’m on a coconut oil kick right now. Plus, coconut-ginger is a great combo of flavors.)

2. Squeeze in some garlic paste. (I would have normally put in fresh garlic here, but I was out. Oftentimes, I will put in both.)

3. Put in two heaping tablespoons of ginger.

4. Put in about 2 pounds of chopped carrots and sauté a little first.

5. Add in a bunch of vegetable broth, a little less than a quart.

6. Cook for a while, at least until carrots are really soft, but soup is always better the longer it cooks–I love to make soup early and then let it simmer for hours. Yum! Or even cook it in the morning and reheat it at night. Also yum!

7. I used my favorite kitchen tool, the blender on a stick, and made it nice and creamy and bright orange. You could also put it in a regular blender, but BE VERY CAREFUL. Don’t fill it up very full, and hold the lid on TIGHT. Trust me, I have exploded hot soup all over the kitchen before, and it is not fun. (It’s even less fun when you do it at your dad’s house, just FYI.)

8. Add some milk at the end to make it creamy. Coconut milk would have been perfect, but I didn’t have any. I also didn’t have any cow or goat milk, so I used rice milk, which was just fine.

The soup was incredibly delicious! My husband raved, I raved. My 3-year-old didn’t eat a lot, but he ate some, and after trying it, he said, with the same emphasis I use when reading Green Eggs and Ham, “Say! I DO like it!” And then we went through the whole routine of eating carrot soup on a boat and on a train…

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