I’m glad you found me in my new space! What do you think? Moving my blog from blogger to wordpress was more difficult than I imagined, but only because I’m not all that technically savvy. Once I figured it out, I realized the process was quite simple. If only it hadn’t taken me hours to figure that out. 😉 There’s still work I want to do on the site, but I figure it’s never going to be perfect so I might as well just start using this space and make changes as needed.
The other day I served Meghan some veggies with dip. She took her spoon, and literally ate the dip like it was soup. Well, that got me thinking, I’ve got to make this girl some soup. She will eat any dip or sauce I put in front of her, devour it really. She’s gotten really good with a spoon, so I figured with such a love of all things creamy or saucy, she would love soup. I was convinced, in fact. Today, however, when I served made-especially-for-her Roasted Carrot and Corn Bisque (recipe to follow), her nose was turned up directly in the air when she refused to eat it.
She was happy to get a few dips of it with her grilled cheese sandwich sticks that accompanied her soup, but only tasted a small amount with her spoon.
“I’ll try it, but I won’t like it!”
This is the exact opposite of how she approaches her veggies and dip. Normally I would not devote a Toddler Tuesday post to something Meghan didn’t care for, but I do want to share the recipe with you because Tim and I both really liked this soup and I think you will, too. And if you remember this post, you know I’m not giving up on Meghan. I will offer her this soup again before the big pot that’s in my fridge is empty, and knowing her, she’ll probably like it after all and it won’t be a miss.
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Roasted Carrot and Corn Bisque
- Total Time: 70 minutes
- Yield: 8 servings 1x
Description
A delicious soup full of nutrients
Ingredients
- 1 lb baby carrots (this is what I had on hand-I’m sure regular carrots cut into small chunks would work, too)
- extra-virgin olive oil
- 1/4 of a large Vidalia onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup sweet corn kernels (fresh or frozen)
- 1/4 cup coconut milk
- pinch of nutmeg
- sea salt
- freshly ground black pepper
Instructions
- Preheat your oven to 400 degrees. Place the carrots on a baking sheet and drizzle with a little olive oil and sea salt. Roast in the oven until soft and starting to brown, about 35-40 minutes.
- In a large stock pot, heat a little olive oil (a tablespoon or so) over medium heat. Add onion and garlic and cook until the onion is soft and starting to turn brown, about 8-10 minutes. Add carrots and vegetable broth and bring to a simmer. Allow to simmer about 10 minutes. Add the corn and allow to cook for an additional 2-3 minutes.
- Use an immersion blender to blend the mixture to a puree. Alternatively, transfer the mixture, in batches, to a blender and blend until smooth, then return to the pot.
- Add the nutmeg and stir in the coconut milk. Taste and add salt and freshly ground black pepper to your liking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 55
- Sugar: 4.8g
- Sodium: 55.3mg
- Fat: 1.3g
- Carbohydrates: 10.5g
- Protein: 1.5g
Keywords: healthy soup
Makes one big ‘ol pot of soup. My guess is about 8 main course servings.
Now for the hit. Of course, the hit involved a dessert, Chocolate Raspberry Parfait.
This is one dessert you can feel great about serving your little one. It is chock full of vitamins, minerals, antioxidants, healthy fats, and protein. All that and no refined sugar. And it tastes good. Really, really good.
Here’s what you need:
a batch of Chocolate Avocado Pudding (I used 1 small cooked sweet potato+1 large avocado+2 tablespoons unsweetened cocoa powder+6 medjool dates (pitted)+1/2 cup water=all blended together in the food processor)
plain yogurt
no-sugar-added raspberry jam or preserves (I used Trader Joe’s Organic Raspberry Fruit Spread-it is sweetened with grape juice concentrate rather than sugar)
raspberries (I used not-quite-fully-defrosted frozen raspberries)
Mix together the plain yogurt and raspberry jam. The ratio is 1/4 cup yogurt: 1 teaspoon jam. So for every 1/4 cup yogurt you need, add a teaspoon of the jam. How much you need total just depends how many parfaits you want and how much yogurt you put in each one. I think I put about 1/2 cup in each parfait. Once your pudding, yogurt, and raspberries are ready, you can make your parfaits. To assemble, start with the chocolate pudding at the bottom of the glass, then add some raspberries, followed by the yogurt. Repeat this until you get to the top of your glass. Serve immediately or keep chilled in the refrigerator until ready to eat.
Meghan could not get enough of this. 
Any more in there?
Seeing Meghan love eating such healthy foods made me a happy mama. 🙂
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