Carrots are by far the most popular vegetable in our house. The kids like them in all shapes and sizes, raw or cooked, steamed or roasted, sticks, circles, semi-circles, with a dip, on their own. Is that the case for all kids? I am not sure, but I think it must be a fairly popular vegetable anyway.
I have never tried to make a carrot cake, because I think it is a bit of a fraude, it sounds so much healthier than it is. Because my kids love carrots as a vegetable I don’t need to hide them or cover their taste with sugar. There are lots of other vegetables that would benefit from that kind of disguise instead, but not carrots.
I had never made them into a soup either, until my soup challenge I did a few months ago. I thought that would do nicely on a blog called More Than Just Carrots, so I made some, with some parsnip and red pepper added to it as well. It became a fairly sweet soup as you can imagine. The spices gear it up to give it a nice rich flavour. You could add some extra chili if you are up for it, but my kids don’t like things too spicy just yet.
Easy Healthy Carrot soup
|Prep:||Cook:||Yield: 1.25 l||Total:|
- 4 big carrots
- 1 parsnip
- 2 red peppers
- 1 can white beans
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- pepper and salt
- Preheat the oven to 180 º Celsius.
- Clean the carrots, the parsnip and the red peppers. Cut them into chunks and bring them into an oven dish.
- Season with some salt and pepper and a tablespoon (or 2) olive oil over the vegetables. Stir them a little so the vegetable chunks get coated with the olive oil.
- Roast the vegetables during 45 minutes in the oven. Given them a stir around 20 minutes so they cook evenly.
- When the veggies are roasted and are soft enough to be blended, bring them to your soup pot if you are using a stick blender or to your food processor if you are using that one.
- Add the spices and about 1 liter of water.
- Blend well and season to taste if necessary.
from More Than Just Carrots