The first weekend of September…can you believe it?
Here in Canada, it’s also the last official long weekend of summer. The last dip in the lake. The kids go back to school tomorrow. The last day of the Canadian National Exhibition (CNE)…it all comes to a screeching halt. And they’re calling for rain tomorrow…could there be anything more fitting for the first day back to school?
Growing up, I loved back-to-school shopping. Okay, I love shopping in general but that’s beside the point. I was a bit of an artsy-doodler kid so I remember picking out a new pack of Laurentien pencil crayons every year – the 60-pack of course, and sharpening ALL of them before the first day of school. It was all about the title page back then for me. I can honestly say I didn’t learn much about Early Societies from 3000 BCE – 1500 CE in Grade 4 but I know for a fact that my title page for that unit totally rocked.
PS – Have you heard, seen and/or jumped on the latest trend – colouring books for adults? Pure genius! It’s relaxing, gives way to creativity, and is just pure, simple f-u-n! I’m going to be all over that, as soon as I can find my pencil sharpener.
Speaking of all things back-to-school, simpler times, routine and fast-approaching Fall – this carrot soup is what I really want to talk about. I know, I may have had you wondering…ummm, Liz? CARROT SOUP! This soup is so amazingly simple and satisfying, I’m positive it will become a staple in your home. I have served it countless times for Thanksgiving and often cook up a pot on the weekend so I can enjoy a bowl for lunch through the week.
I’ve also found that the recipe is not fussy at all and can handle quite well with some additions, omissions and swaps. Sweet potato instead of potato, not a fan of ginger, leaks instead of onion…it’s allll good. Happy Labo(u)r Day friends!
enjoy | liz | xo
- 1 medium onion, chopped
- 1 tbsp olive oil
- 2 cups (about 8) carrots, peeled and sliced into coins
- 1 medium potato, peeled and cubed
- 1 teaspoon of ginger, freshly grated
- 5 cups broth (chicken, vegetable or water)
- Salt and freshly ground pepper to taste
- Parsley for garnish (optional)
- In a large pot, heat olive oil and add in onions. Sauté until translucent. Do not brown.
- Add carrots, potato and ginger, stir briefly. Add in broth or water, and bring to boil.
- Once boiling, reduce heat to medium-low, partially cover pot with lid and cook for about 25-30 minutes, until carrots are tender. Remove from stove and purée using a handheld blender until desired smoothness is reached.
- Garnish with parsley and serve immediately.
- Want to make this ahead of time? No problem. Simply refrigerate and reheat before serving.
- This recipe can be easily doubled or tripled.