Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-
meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
Fall is definitely my favorite season of the year. What's not to love? Sweaters, soup, crock pots, fall produce....yummy!
You know what I don't like? Wasting food! This is a great recipe to use up some "past prime" carrots, apples, onions or all three. No need to chuck them into the trash can, use 'em up in soup!
Curried Apple Carrot Soup
- 2 pounds carrots, chunked
- 1 onion, chunked
- 3 small apples, chunked
- 1 tablespoon curry powder
- 2 teaspoon cumin
- salt and pepper
- 1 clove garlic, chopped
- 2 to 4 cups vegetable broth
- 1/2 can coconut milk or cream
- Slow cooker
- Immersion blender
On your cooking day, place veggies and stock into crock pot and cook for 4 hours on high or 8 hours on low until veggies are very tender.
Puree with a hand blender (aka stick blender, immersion blender) until smooth. Add coconut milk and puree again. Taste for seasoning and add more if needed.
Kid tip: let them help with the immersion blender. It is a lot of fun and more likely that they'll try the soup!
Kid contest: use the leftover coconut milk to draw designs or letters into their own bowl of soup.
Ready to stock up your freezer with other healthy, delicious recipe? Check out the links below :)