So In my last post I mentioned I was going to a festival with my son. I was really excited about going, but it has been raining like crazy here and of course it rained and the event got cancelled. It was actually a back to school festival that offered cooking demonstrations, free smoothies, jump castles, and free entry into the Aquarium. We were still able to enjoy the Aquarium, since it kept us safe from the rain
After the Aquarium Jeremiah was wore out and fell asleep on the way home. It was raining and he was sleeping meant no chance I was going to stop by the grocery store. When I got home I looked through the pantry and fridge in hopes of coming up with a quick dinner. The week before I went to the farmers market and bought carrots and fresh ginger. All I needed now was chicken broth. Surprisingly I had 2 cans in the pantry. It’s amazing what you can come up with when you just can’t make it to the grocery store. I don’t know how I pulled it off, but I had everything in my kitchen to make carrot soup. Here is my carrot soup, I think it’s great for lunch or dinner.
- 4 Large Carrots
- 2 1/2c low sodium chicken broth
- 1 cup Almond milk
- 1 tsp dried dill
- 1 tsp fresh or dried parsley
- 1 Tbsp curry
- 1 tsp cinnamon
- 1 tsp honey
- 1 Tbsp fresh ginger
- 1 tsp salt
- 1 small onion diced
- 1/4 cup chopped celery
Place all ingredients in a large pot. Bring to a boil, then place heat on low for 20-25 minutes, until carrots are soft. Carefully pour soup into blender. Blend until all ingredients are puree. Enjoy!
My husband loved the soup! My son didn’t have any, I think it would have been a little too spicy for him. Next time I will make a separate batch for him without the curry.
Look in your refrigerator and pantry, see if you can come up with a meal:)