Make gingery carrot soup with kids
Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons.
Use a chef ’s knife to cut the bread into cubes (1/2 to 3/4 inch/1-2 cm are ideal). Toss the cubes with olive oil and some salt, then spread them on a rimmed baking sheet.
Bake them in a 350 F (175 C) oven, stirring once or twice so they brown evenly, until crisp and golden brown, about 15 minutes. Once cool, the croutons can be stored in an airtight container for a week or so. Use them in soups or salads. Try making this recipe with your kids.
GINGERY CARROT SOUP
Serves: 1-2 Makes 2 cups/500 mL Prep Time: 10 minutes Cook Time: 30 minutes
1 tbsp (15 mL) vegetable oil
8 oz (225 g) carrots, peeled and cut into 1-inch (2.5-cm) pieces
1-inch (2.5-cm) piece fresh ginger, peeled and chopped
1/4 tsp (1 mL) salt
1 1/3 cups (330 mL) chicken
or vegetable broth
1/3 cup (80 mL) milk
In large saucepan, heat oil over medium heat for one minute (oil should be hot but not smoking). Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon, until lightly browned, about five minutes.
Stir in broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are very soft, about 15 minutes.
Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for five minutes.
Use ladle to carefully transfer carrots and liquid into blender jar (liquid will be hot ; have an adult help). Add milk.
Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about one minute. Pour soup into bowls or mugs and serve.
To prepare ginger: Use the side of small spoon to scrape skin from one end of large piece of ginger. Peel away skin from about 1 inch (2.5 cm) of ginger.
Use a chef ’s knife to cut off peeled portion of ginger. Chop peeled ginger into small pieces.