Serves 8
We checked out a book from a library once about a bunny that loved carrots. The book was pretty silly, because the bunny rabbit was always getting in trouble with a farmer for sneaking into his garden and eating his carrots. At the end was a recipe for carrot soup, which the rabbit shared with his readers. Although that recipe had butter and flour, it gave us the idea to come up with our own version.
This carrot soup is especially delicious because it has a hint of sweetness and a dash of spice. The best part is getting to pour in your own coconut milk before you eat it. Try to see if you can make a fun design when you add it to your bowl; we like to make pretty swirls and heart shapes. It’s also fun to make a spider web and have this soup for Halloween!
INGREDIENTS
• 3 Tbsp olive oil or lard
• 16 medium carrots (about 2 pounds) peeled and cut into 2-inch segments
• 1 medium onion (not red), diced
• 3 garlic cloves, minced
• 4 C Bone Stock
• 2 Tbsp yellow curry powder
• 1 tsp cinnamon
• 1 tsp salt
• 1/8 tsp cayenne pepper (optional)
• water to thin (about 1 cup)
• 1 (14 oz) can full-fat coconut milk (optional)
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Heat lard or olive oil in large stock pot over medium heat.
2. Sauté carrots, onion, and garlic for 5 minutes until they begin to soften, letting little hands stir occasionally.
3. Pour in stock and spices; stir.
4. Bring to a boil over high heat and cook 15–20 minutes or until carrots are very soft.
5. Blend soup until smooth, return to heat. Caution: do not fill blender past halfway to prevent hot spray!
6. Add water and stir until soup is preferred consistency (more or less to your liking).
7. Serve with coconut milk. Stir and mix in coconut milk for a fun activity that adds a rich taste and cuts the heat of the spices.
