I considered writing an entire post on riding public transit while pregnant. What is it about that cede-your-seat-to-the-gestating infographic that is so difficult to understand? On yesterday’s ride to work, I stood with my belly pressed into the face of a seated 30-something male who alternately napped (yes it was 815 am), ate a breakfast wrap, and blew his nose. And they say chivalry is dead! Geez. Earlier in the week, an ELDERLY woman offered me her seat on a very crowded subway, and would not take no for an answer. We had a lengthy awkward exchange, while the other passengers sat still and silent.
But this is a food blog. And there are more pressing issues to discuss. Like soup! Any doubts I might have had that soup season was in full swing were dispelled this week, when I walked outside to find frost on my car. Ugh. I finally dug out my mittens, too. There is no turning back; Old Man Winter is settling in.
But soup…back to soup. Do your kids do soup? The Bean is not entirely on board with it. She looks with considerable skepticism upon brothy soups like chicken noodle, picking out and eating the noodles and chicken hunks and sipping the broth, at the expense of everything else, including the vegetables of course! Pureed soups have been an easier sell. And PURPLE pureed soup? Well, gosh, you’d think I served her a bowl of chocolate sauce! She lapped it all up, and asked for more. Proof—it seems—that making food look fun is just as important as making it taste good. At least when the diner is 2.5.
Purple and fun as it may be, this soup doesn’t compromise on flavour. So it worked for Kiwi and me too. (I did, however, get a few funny looks when warming up a container of purple liquid in the office microwave…). The flavour comes from an onion, a hit of mild curry powder, a bit of coconut milk, and a good grating of fresh ginger. The purple colour comes from purple carrots, which according to The Carrot Museum (who’d have thunk it?) are actually an ancient predecessor to the orange carrots we enjoy today. They are also packed with antioxidants and other healthful goodness that you’d never find in a modern orange carrot.
If you can’t find purple carrots, regular old orange carrots would make a fine, if less novel, substitute.
This soup is a star in the freezer. I packaged toddler-sized portions in snack-sized Ziploc baggies, and tucked them in the freezer for weekday lunches. Nothing like pulling purple soup out of the freezer to warm up a wintry autumn day.
Your kids won't believe their eyes when you serve up this antioxidant rich, healthful and super tasty PURPLE soup.
- 1 tablespoon coconut oil
- 1 stalk celery diced
- 1 medium red onion diced
- 3 cloves garlic crushed or minced
- 1 tablespoon mild curry powder
- 4-5 very large purple carrots (I used about 2 pounds)
- 1 cup coconut milk
- 4 cups chicken or veggie stock
- 1 tablespoon grated ginger
- Salt and pepper
- Heat coconut oil in a large pot over medium heat.
- When the oil turns to liquid and starts to shimmer, add celery and onions and cook until onions begin to soften.
- Add garlic and curry powder and stir for a minute or so until mixture is very fragrant.
- Stir in carrots, coconut milk, stock and grated ginger.
- Cover and bring to a boil.
- Reduce heat to low and simmer until the carrots are very soft.
- Puree (in a blender or using a hand immersion blender) until mixture is very smooth. Return the soup to the pot and add salt and pepper to taste.