I still have green onions to use up. That’s on my to-do list for this week. “Find Green Onion recipes that the kids will eat”. This could be interesting…
Did you know that soups are hard to photograph? Or maybe it’s just me. I feel like I need to take a class in food photography to do this right. Anyways…we already had a bunch of carrots in our fridge and we got some in our CSA box. My 6yr old has been begging to make carrot soup, and with all these carrots I agreed that this would be a good time to give it a try.
1 lb carrots – peeled, and sliced into small pieces.
1 onion – roughly chopped
2 cloves garlic – chopped
2 leaves fresh basil
2 Tbsp oil (I used coconut oil)
2 Cups chicken stock
Place first 5 ingredients in a skillet and cook, with the lid on, over medium heat until carrots are soft. About 30 minutes.
Transfer to a blender and blend until everything is blended well. Add chicken stock and blend until well combined and to desired texture.
Pour into a large pan and heat on low for as long as needed. I just let mine simmer while I made the rest of our dinner.
This soup was surprisingly rich, I was going to eat a huge bowl and just couldn’t.
We had a few carrots left over so later in the week I made carrot sticks and red pepper sticks and we dipped them in ranch dressing – which is the kids favorite way to eat carrots.
Chocolate Dipped Strawberries
These didn’t make it to the end of the day. They were eaten up almost immediately.
First, wash the strawberries and then cut off their tops. I put my tops in a tupperware in the freezer for later use in smoothies.
There’s two reasons for cutting the tops off before dipping. First, I want the tops for smoothies. Second, the kids will ask me to cut the tops off before they will eat them, so I may as well cut them off first and have tops for my smoothies.
Next, I highly recommend a decent quality dipping chocolate. I found this Ghirardelli dipping chocolate and it’s awesome. You melt it on the defrost setting in your microwave and it melts in just a couple of minutes. It’s also basically room temperature after you melt it so I don’t have to worry about the kids burning themselves on hot chocolate or melting something I don’t want melted with my chocolate when I dip.
Then, dip away!
It dries fast, by the time I had finished dipping all the strawberries, I could pick up and eat the first ones I had dipped. And they were delicious!