Having trouble getting your kids to eat their veggies? Why not serve them up in a soup? Pureed so it's easy to eat, full of flavor and lunchbox friendly, this soup can be made ahead and then frozen in single serve portions. Thaw and heat before pouring into a warmed thermos, and your child will be good to go!
Ingredients:
1 tbsp olive oil
1 large onion, diced
2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
5 cups chopped carrots
4 cups water, chicken, or vegetable stock
2 tbsp butter
In a frypan over medium heat, sauté the onion in olive oil for about 5 minutes, or until softened. Sprinkle the cumin, salt, and pepper over top and continue to cook, stirring, until fragrant.
Add the carrots and water, stirring up all the bits off the bottom and turning up the heat if you need to. Bring the soup to a boil and then turn to low and simmer until the carrots are tender, about 30-35 minutes.
Using a hand blender, food processor or blender, puree the soup. Return to the pot and stir in the butter until melted.
Store for up to two days in the fridge or make ahead, allow to cool, and freeze.
Serves 4
Adapted from Canadian Living
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