Done. A bag of baby carrots was waiting in the fridge the next day. Until Door to Door Organics delivered the three bags of baby carrots Rebecca ordered... that's two bags of plain baby carrots, and an additional bag of rainbow colored baby carrots. Which brings our total to 4 bags of baby carrots. Far more than any one household ever needs to eat- especially since Rebecca loathes carrots with the fire of a thousand, hot burning suns. Her motto? "Unless that carrot is in a cake, I'm not eating it!"
We used a lot of the carrots making Chicken Stock and Beef Stew, but we still had another bag of carrots to use. Uggggh- so many carrots!!! It was a happy day when Rebecca stumbled on a Ginger Carrot Soup recipe on Pinterest.
This soup was easy to make, only required a few ingredients, and gave us a chance to use our homemade chicken stock. SOOOOOO good! The flavor of store-bought stock pales in comparison to this liquid gold. Just sayin! Plus, with cold and flu season right around the corner, this soup is full of Vitamin C and the ginger is a nice source of natural anti-oxidants. Oh, and the soup tastes good too. At least according to the carrot fans in our house!
Ginger Carrot Soup
Recipe modified from: Simply Orange Juice
Ingredients:
1/2 cup Simply Orange Juice
6-8 thinly sliced carrots
2 tbsp olive oil
4 cups chicken or vegetable broth
1/2 tsp fresh ground ginger
Instructions:
In a large pot, heat olive oil and cook carrots for 3-5 minutes.
Add broth and ginger and bring to boil.
Cook the carrots in the broth until tender (about 10-15 minutes)
Remove from heat and add Simply Orange.
Puree in a blender until smooth. Season with salt and pepper, and serve warm.
After the soup, we are down to half a bag of baby carrots. Enough for the lunchbox this week, and then we're done. Until the next time SB is craving baby carrots...
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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