CarÂrots are most often served raw in our home due to our sons’ prefÂerÂences. But five years ago at the library we found the book CarÂrot Soup by John Segal. Of the dozen or so books we checked out that week, my preschoolÂer asked for this one to be reread the most.
On the last page, there’s a recipe for rabÂbit’s favorite carÂrot soup. We made a half a batch. Both boys ate a small servÂing of the soup, and my oldÂer son even asked for secÂonds. He sugÂgestÂed I write the recipe down before we return the book. I did, and I’ve made the soup a numÂber of times since. This fall, it proved to be a good way to use up carÂrots grown in our garden.
I’ve tried othÂer carÂrot soup recipes, but this is the one I keep comÂing back to, for its simÂplicÂiÂty and its butÂtered-carÂrot flaÂvor. Some famÂiÂly memÂbers are not into dill or parsÂley, so I usuÂalÂly leave that out. GarÂnishÂes, on the othÂer hand, are often a win with kids. Try sprinÂkling a few crouÂtons or roastÂed chickÂpeas on top. Or even popÂcorn. BetÂter yet, let them choose if they want to add the crunchy topÂpings to their soup or just eat them on the side.
I checked CarÂrot Soup out again last week, to revisÂit it for old time’s sake. My kids rememÂbered it — and were more or less willÂing to hear the stoÂry one more time. I smiled at how one seemÂingÂly ranÂdom book selecÂtion has left us with a memÂoÂry of a shared stoÂry and a recipe we keep in our fall rotation.
My mouth is waterÂing thinkÂing of this recipe, AniÂta! I’ve nevÂer made carÂrot soup before. Maybe I’ll have to try this winter.