- serves 4
Recipe courtesy of Sue Riedl. See the full article here.
1 Tbsp (15 mL) olive oil
½ medium onion, roughly diced
2 clove garlic, diced
400-500g carrots, peeled and roughly sliced (for a thinner soup, use less)
1 small potato, peeled and sliced
3 cup (750 mL) chicken or vegetable stock
salt and pepper to taste
1. Start with half a medium onion; dice it and toss the onion into a pot with 1 tablespoon olive oil. Cook over medium-low heat while you peel the carrots (something the older kids can do). Then, slice carrots into small chunks and set aside.
2. You can skip this garlic step — but it adds a nice depth of flavour. I crush two cloves using a garlic crusher that my pre-schooler son loves to squeeze (though he needs my help). Once the onions are softened, throw the garlic into the pot and cook for 1-2 minutes until fragrant, but not browned.
3. To temper the sweetness of the soup, I like to add a few baby potatoes (that’s what we had in the fridge) or one small potato. Potatoes also provide a nice texture.
4. Add carrots and potatoes to the pot and let them cook together while you round up some chicken or vegetable stock.
5. Add 3 cups (750ml) stock to the pot and simmer everything for about 20 minutes (until carrots and potatoes are soft).
6. Let the soup cool a bit; pour into a blender; purée. Particularly if the soup is very hot, you'll want to prevent splashing, so do the puréeing in two batches. (Felix loves to watch this part!)
7. Season with salt and pepper if needed, and serve! This recipe can easily be doubled, if you are expecting an influx of hungry neighborhood kids. In an emergency, pair with grilled cheese.