Carrot soup that the picky 5-year-old will eat.

[eyesroll]

3 pounds carrots, trimmed (peel if you want)
1/2 pound parsnips, trimmed and peeled (mine were waxed so I had to peel them)
1 large white onion, peeled and cut into eighths

Toss with olive oil, salt and pepper and roast at 450--the onions will take about 20 minutes, the carrots about 45, depending on how big they are. (Next time I will cut them up smaller.)

Puree in batches with a total of 48 ounces of stock. I used chicken, but you can use vegetable stock to keep this vegetarian.

Strain into a stockpot. (I ended up with about 3/4 cup of solids that I will work into a sauce or meatloaf later this week.)

Heat through. Add some water or stock if you want the soup thinner. Finish with 1/3 cup heavy cream (if desired). Season to taste. (Hot sauce would be a good addition to your bowl.)

She told me she likes the stuff in the box better, but this is good, too. (Hey, I'll take it...)

[bluhoodie]

1. What did you use to strain it?

Sounds thick to me, even though it's thinned with the stock.
Great ideas for using the solids left over!

Funny, I'm planning to make a carrot soup too (Szechwan Carrot Soup), but will have to wait till tomorrow. It calls for ginger root, soy sauce, peanut butter in addition to your ingredients. (Might not be kid-friendly, though.)

[eyesroll]

2. I picked up a big, fine-mesh strainer from a restaurant supply store.

Pushed the soup through with a dough scraper (a spatula or wooden spoon would have worked, too).

The soup didn't end up velvety-smooth...I think a couple of the carrots might have been underdone (I've been able to get very smooth squash soup out of the strainer).

It did end up pretty thick; next time I'll probably use more stock, and make sure the carrots are very soft. Still good, though, and well tolerated by Her Pickiness.

[displacedtexan]

3. Yum! Did you see Gordon Ramsey make soup?

He boiled carrots (I think. Anyway, it was a single veggie) in
stock (or water), pureed the cooked carrots and thinned with the same stock
(or water) he used to boil the carrots in originally. Salt & pepper were added,
and that was it.