This week I had one of those “What’s for dinner” panics… I hadn’t yet done my shopping yet, and supplies were low. But I always have carrots. My grandfather used to joke that if I was eating dinner, he would double the carrots in the recipe so that everyone would get some. Come to think if it, maybe he wasn’t joking.
I went with a tried and true favorite with my kids: carrot soup! It’s so easy, and my kids love it, so I wanted to share in case any of you find yourself in a similar situation!
Carrot Soup Ingredients
-10 carrots, peeled and roughly chopped
-1/2 c canned cannellini beans (no salt added)
-juice of 1/2 lemon
-1 tsp dried dill
-salt and pepper to taste
-yogurt if desired
Put the carrots into a pot and cover with water to just a little over the top of the carrots. Bring to a boil, and boil until carrots are tender. Add 2 additional cups of water and beans to the pot, and purée with immersible blender. Add lemon juice and salt and pepper. Put into bowls, garnish each with 1/2 tbl Greek Yogurt, and sprinkle with dill.
(I took some carrots out before pureeing to save for my baby to eat. He much prefers mushy foods he can hold in his hands to purées.)
I also think this would also be delicious served with a nice hunk of baguette. But only on days when you’ve gone shopping…
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