Two Autumn Soups For Toddlers, Teens and Everyone Else
Being the mother of a one year old and a seventeen year old has its challenges; luckily, few of them involve what goes on in the kitchen.
Being blessed with two daughters of highly disparate ages and interests, but very similar tastes in food is a great thing. Both of them, like their father and I, love spicy, flavorful food made from fresh, local ingredients.
So, I made up two autumnal soups which use the bounty of the late summer/early autumn harvest that appealed not only to the baby Kat for whom they were primarily made, but also to big sister Morganna, and to the parental units.
One is a Cream of Curried Carrot Soup which is made with potatoes, carrots, onions and garlic simmered in vegetable broth until soft. Then it is pureed with cream, butter, garam masala and curry powder, salt and pepper to make a creamy, yummy soup rich with scent and savor. You can use the recipe as the basis for other autumn cream soups using different vegetables and seasonings.
The other is Early Autumn Red Lentil Dal with Panch Phoron, a more truly Indian dish of red lentils and mung beans cooked in vegetable broth and seasoned with onions, sweet red peppers, garlic, a mixture of five whole spices, and asafoetida browned in butter. Salt, and fresh diced tomatoes, and minced cilantro are added at the end for a fresh touch. Lots of other vegetables could be used in this soup as well, if one wanted, like grilled corn kernels, carrots, turnips, or parsnips, just to name a few.
Recipes for these easy, very flavorful thick autumn soups as well as pictures of the soups and the littlest daughter, as well as ideas for other combinations of vegetables and seasonings are available here.
Being blessed with two daughters of highly disparate ages and interests, but very similar tastes in food is a great thing. Both of them, like their father and I, love spicy, flavorful food made from fresh, local ingredients.
So, I made up two autumnal soups which use the bounty of the late summer/early autumn harvest that appealed not only to the baby Kat for whom they were primarily made, but also to big sister Morganna, and to the parental units.
One is a Cream of Curried Carrot Soup which is made with potatoes, carrots, onions and garlic simmered in vegetable broth until soft. Then it is pureed with cream, butter, garam masala and curry powder, salt and pepper to make a creamy, yummy soup rich with scent and savor. You can use the recipe as the basis for other autumn cream soups using different vegetables and seasonings.
The other is Early Autumn Red Lentil Dal with Panch Phoron, a more truly Indian dish of red lentils and mung beans cooked in vegetable broth and seasoned with onions, sweet red peppers, garlic, a mixture of five whole spices, and asafoetida browned in butter. Salt, and fresh diced tomatoes, and minced cilantro are added at the end for a fresh touch. Lots of other vegetables could be used in this soup as well, if one wanted, like grilled corn kernels, carrots, turnips, or parsnips, just to name a few.
Recipes for these easy, very flavorful thick autumn soups as well as pictures of the soups and the littlest daughter, as well as ideas for other combinations of vegetables and seasonings are available here.