Recipes From The Farm

our five year old loves soup. if we go out to eat and he can’t find anything on the menu that’s interesting he’s usually happy with one of the soup choices. he also loves to watch cooking shows on PBS Create and help us prep stuff in the kitchen for dinner. a few weeks ago he asked if we could have “carrot apple” soup for dinner:

me: wow. that sounds…interesting! where’d you get that idea, buddy?
him: i just thought of it!
me: was it something you saw on tv?
him: nope! it was in my head!
me: okay! well, let me look up a few things on the internet and we’ll see what we can do!

(spoiler alert: i found a few recipes, doctored them up and around what we had in the house, and dinner was met with great enthusiasm.
thanks be to god.)

here’s what we came up with for our family of 5 with no leftovers
(sorry i didn’t get a picture!):

Josh’s Carrot and Apple Soup
4 decent sized apples, chopped
1 medium sweet onion, diced
1lb of carrots, chopped
(we have also added a small peeled, chopped butternut squash as well)
3 cloves of garlic, minced
4 cups broth- chicken or vegetable
olive oil
salt and pepper
1 tsp nutmeg & cinnamon or pumpkin pie spice
1 tsp ginger- fresh if you have it, we used powder

preheat the oven to 425 degrees. on a cookie sheet, arrange your carrots (and squash if you’ve added it) and sprinkle some olive oil, the nutmeg or pumpkin pie spice, and ginger. mix it around. i used a few shakes of each. you can add more at the end if you want to adjust it. roast for about 30 minutes on the middle rack, then put the apples in with it. when i added the apples, i mixed it all up on the pan again.

while the carrots are roasting, cook the onions until translucent (about 5 minutes) in some olive oil in a large pot, and add salt and pepper to flavor. add the garlic at the very end, keeping an eye that it doesn’t burn.

when the apples and carrots are finished roasting, i added them to the pot for a few minutes, and added the broth. we used chicken but vegetable would be good too. let it cook to a boil for a few minutes, then reduce the heat and let it simmer for about ten minutes, then turn off the heat.

if you have an immersion blender, blend what’s in your pot! if not, carefully ladle the soup into your blender of choice and blend until smooth. add any additional nutmeg or ginger at this point as well. enjoy!