Creamy Carrot Soup

I have a confession to make.  When I was a young girl, I HATED vegetables -  loathed them.  I clearly remember the battles between me and my parents during meals and my Spanish stubborness typically caused me to sit at the dinner table long after everyone had cleared their plates.  You would never have guessed that today, since I literally eat vegetables even for breakfast.  My body craves them.

Looking back, I thought I was the pickiest eater in the history of vegetables!  Until, that is, my daughter was old enough to say "yuck!".  All those times I pouted at the dinner table, telling my parents "I don't wanna eat my vegetables!  Hmph!"...they are coming back to bite me in the ASparagus.

My daughter doesn't like most vegetables - at least not the ones I prepare for my family - and there's no forcing her to eat them either.  The one time a well-intentioned friend tried to prod her into eating a green bean, she was rewarded with an immediate regurgitation over her lap. 

Through some creativity and my handy blender (pureed soups and stews!), I manage to sneak vegetables into her body without her realizing what she's eating AND she finishes her meal and clears her plate with the rest of us! ;)

This is one of those recipes and a favorite of hers that she will frequently ask me to make (seriously)!

Pair this soup with a source of protein and you have an awesome meal! 

Ingredients:

1 onion chopped

1 tbslp coconut or olive oil

2 c sliced carrots

1/2 tsp dried thyme

2 cloves garlic minced

6 cups organic free range chicken broth (I like the low sodium)

2 cups choice of sweet potato, rutabaga or parsnip

2 small bay leaves

1/4 cup coconut milk (optional)

In a large pot, heat oil and cook onion until nicely browned.

Add carrots, thyme and garlic; cook about 10 minutes or until tender (not browned). Add broth, potatoes (or other root vegetable) and bay leaves. Heat to boiling; reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves.

(I ran out of loose carrots but had a bag of matchstick carrots that I used in a pinch!)

Transfer mixture, in batches, to a blender or food processor, cover and blend until smooth.  Repeat with remaining soup and return all to pot, add coconut milk (if desired) and heat through. 

(I have also swirled some homemade basil/walnut pesto into the soup for some added flavor that is superb!)

Enjoy!