I'd hoped we could go Christmas shopping on Saturday, but alas, work was still being problematic so he was up at 5:45am and worked all day, only breaking to eat lunch with me at Alligator Soul and make a quick stop at Fred Meyer. I did do some shopping on my own and got our supplies for our Operation Christmas Child boxes and a few stocking stuffers for the kids.
Even with our plans being mangled, we still enjoyed our time and are so very thankful to my parents and little sister who do this for us pretty regularly. We love you guys!
Today we had a playdate with a friend I met through MOPS and then came home and packed our OCC boxes. The kids and I had a great time talking about how the little boy or girl who gets their box will use what is inside. They still have a hard time imagining that there are kids out there who don't have access to many things they take for granted. I'm glad that they're now at an age where they can start to realize and appreciate how fortunate we are and start developing the desire to help those who are not so fortunate. We donated our funds for the boxes online and received a bar code for each box so we will know where our box ends up. I can't wait to find that out! Not only is it just interesting, but I'm going to use it as a good excuse to teach the kids about that country.
The weather is ominous and cold. We're supposed to have some pretty major winds tonight and tomorrow. The weather calls for a soup for dinner. Tonight I think we'll have one of our favorite soups. Carrot! Trust me, its MUCH better than you might imagine.
Pureed Carrot Soup with Nutmeg
Either chicken or vegetable broth can be used in this recipe.
2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
1 medium onion , 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 1/2 pounds carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
pinch ground nutmeg
1 - 1 1/4 cups whole milk (I use soy or coconut because of Ethan's diet)
2 teaspoons minced fresh tarragon , mint, chives, or parsley
1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.
2. Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.
3. Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)