I wanted to come up with a recipe that’s fun and healthy and that can help kids with respiratory problems—my son has asthma. Ginger and turmeric are known to help with inflammation, and carrots are excellent immune boosters, with lots of vitamins and minerals. If it helps them eat the soup, let little ones garnish it with a happy-face design—yogurt for the mouth, some parsley leaves for hair, olive oil for some freckles, and paprika for rosy cheeks. It makes me very happy to think that this soup will be enjoyed by a lot of kids. ” Rogelio Herrera
In a large pot over medium heat, heat the oil. Add the carrots and onions and sauté until soft, about eight minutes, stirring constantly to prevent scorching.
Add the ginger and turmeric and stir until the carrots are coated with the spices, about two minutes.
Add the water and coconut milk, and season with salt to taste. Bring the soup to a boil, then reduce it to a simmer and cook for 30 minutes, stirring occasionally. Remove from the heat and let cool for 10 minutes.
Using a blender, purée the soup a few cups at a time until smooth. Pass the purée through a fine-mesh sieve. Taste and adjust the seasoning as needed. To serve, ladle the soup into bowls and drizzle with the yogurt in the shape of a happy face if you like. Store in an airtight container in the freezer for up to three months. Enjoy!
TIP: This recipe is vegetarian and gluten-free, and if the yogurt is left out, it’s vegan.
Excerpted from Little Critics: What Canadian Chefs Cook for Kids (and Kids Will Actually Eat) by Joanna Fox. Foreword by Frederic Morin. Copyright © 2022 Joanna Fox. Photography by Dominique Lafond. Photos on pages, 30, 31, 88, 89, 91, 124, 125, 212, 213, 220, 221, 237, 248, 253, 254, 255, and 256 by Maya Visnyei; and on pages 60, 61, 84, and 253 by Viranlly Liemena. Book Design by Talia Abramson. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.