Last Sunday we had a "cold" front go through. Here in Tampa that means it got down to 59 degrees during the day for about 2 hours. Even this little cold snap got me excited. Unlike most Floridians I love the cold. We lived in North Dakota for 3 years- that was a little much but I do miss seasons and some serious cold.
The kids and I enjoyed the festive weather Monday afternoon outside.
They raced on their bikes (notice Kota looking back to heckle).
They raced on foot (Kota still trying to heckle).
Dakota picked some flowers for me.
And Aidric continued his obsession with heavy machinery. Notice the trucks in the background adding fuel to the fire.
I took advantage of the cool weather to make some fantastic vegetable based soup. I made this with the slim pickins' in my veggie drawer. I didn't have much left in the way of fresh veggies but thanks to Sam's I did still have quite a few organic baby carrots. This soup is creamy and warming and is good for you so help yourself to more than one bowl!
Miso Carrot Soup
1 tbsp olive oil
1 cup onion, chopped
2 ½ cups carrots, chopped
1 apple, chopped
1 inch piece ginger, peeled and chopped
2 cloves garlic, chopped
2 ½ cups water
1 ½ cups vegetable broth
3 tbsp miso paste (use chickpea miso for soy-free)
½ cup green onions
Heat olive oil over medium heat in a large pot.
Sauté onions until opaque.
Add carrots, apple and garlic and cook for 2-3 minutes.
Add broth, water and miso and bring to a boil.
Reduce heat, cover and simmer for 20-30 minutes.
Pour soup into blender and blend on high until smooth.
Sprinkle green onions and serve.
I would recommend eating this with a spoon but Aidric used a different method.
A messier method.
And Kota decided to focus her energy on her gluten free noodles.
You can't win them all.