• 3 carrots
  • 1/2 of a medium yam or sweet potato
  • 6 slices of ginger root
  • 2 white onion rings
  • 1 can chicken broth or 1.5 cups equivalent
  • 1.5 cups water

My boy is sick so I’m thinking of what will be easy on his tummy in the coming day(s) and what will be nutritious too. Carrot Ginger Soup! But I like yams, a lot. The orange ones. I know they are technically a sweet potato, but we Americans call them yams, or so I’ve read on Wikipedia. So I started with 3 peeled and washed carrots and chopped them up. Then I added half of my peeled yam. I want this soup to be thin, not too thick, mostly broth. Then I added some fresh ginger root. Thankfully I already had some on hand. I think I’ll begin to keep this in my fridge always. It lasts such a long time, and is so very good for you to eat. Okay, it’s been added to my cooking staples list, along with garlic, onion, carrot, and celery. So then I added just 2 sliced rings of an onion. I already had one peeled in my fridge, from a previous meal. Now there is still about 1/4 of an onion leftover for something else. I’m all out of homemade chicken broth, so I opened a can and poured it in. Then I added about the same amount of water. I cooked it in the crock pot, so that it would cook slowly, smell nice all day (since I’m home anyway with the sick child) and I can be certain it will not be burning or boiling if I walk away. After 5 hours on high I used my (favorite kitchen tool of all time) immersion blender to puree it. I also had fresh bread baking. It was a very lovely meal, perfect for such a day…but alas, the 2 year old would only eat bread. Oh well. At least his tummy is feeling better and he knows he isn’t ready for too many solids. Yum, I enjoyed it! So did my husband. It had plenty of flavor even with no added salt or other seasonings. The vegetables spoke for themselves. There were no leftovers.