Carrots are most often served raw in our home due to our sons’ preferences. But five years ago at the library we found the book Carrot Soup by John Segal. Of the dozen or so books we checked out that week, my preschooler asked for this one to be reread the most.
On the last page, there’s a recipe for rabbit’s favorite carrot soup. We made a half a batch. Both boys ate a small serving of the soup, and my older son even asked for seconds. He suggested I write the recipe down before we return the book. I did, and I’ve made the soup a number of times since. This fall, it proved to be a good way to use up carrots grown in our garden.
I’ve tried other carrot soup recipes, but this is the one I keep coming back to, for its simplicity and its buttered-carrot flavor. Some family members are not into dill or parsley, so I usually leave that out. Garnishes, on the other hand, are often a win with kids. Try sprinkling a few croutons or roasted chickpeas on top. Or even popcorn. Better yet, let them choose if they want to add the crunchy toppings to their soup or just eat them on the side.
I checked Carrot Soup out again last week, to revisit it for old time’s sake. My kids remembered it — and were more or less willing to hear the story one more time. I smiled at how one seemingly random book selection has left us with a memory of a shared story and a recipe we keep in our fall rotation.