When you learn that your toddler has herpangina (also known as hand, foot and mouth disease, but isolated to the back of the mouth and throat) you cry.
You cry because your child won’t stop crying and you cry because the very virus you have been DREADING all season has finally come for a visit and won’t leave. I won’t bore you with the details. All I will say is I have never seen my child so miserable and I’m exhausted. The fever hit this past Thursday and the sores arrived sometime this weekend, so we’re about 5 days in.
After the flood subsided, I settled on making soup.
ok, I didn’t actually cry, but there have definitely been moments the past few days (especially yesterday) where I’ve had to shut my eyes and count to 10 to make it through those few moments without running away. This doesn’t make me a terrible mother, only honest.
Sickness is hard, for the infected and the caretaker. It doesn’t help that I haven’t slept much.
Would I trade places with my child? In a heartbeat.
Creamy pea and carrot soup to be exact. Delicious pureéd vegetable goodness with just a touch of curry powder. You guys, it’s just so simple…and so good. I will admit, I believe much of the creaminess (without any added cream) comes from using this blender. I can’t explain why or how, but my old blender definitely didn’t make my soups feel fluffy.
In addition to the peas already in the soup, I added fresh cooked peas to the top and a generous scoop of yogurt. Yogurt and curry just go together, pretty much always. Fresh thyme and cracked black pepper and you’ll have yourself a bowl of warm, comforting happiness.
- 1 tablespoon olive oil
- 1 large yellow onion roughly chopped
- 5 cloves garlic chopped
- 1 large head cauliflower chopped into large florets
- 8 carrots peeled and chopped
- 10 ounces peas fresh or frozen
- 12 ounces butternut squash chopped into cubes
- 2.5 teaspoon curry powder
- 2 teaspoons salt
- 5.5 cups vegetable broth
- Fresh cracked black pepper
- Optional garnishes:
- 10 ounces fresh peas steamed or boiled according to package instructions
- Nonfat yogurt
- Fresh thyme
- In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium high heat. Add the onion to the pot and stir until onion is fully coated with oil. Sauté for approximately 3-4 minutes, stirring occasionally, or until onions just start to soften. Mix the garlic in with the onion and cook for approximately 1 minute, or until fragrant.
- Add remaining ingredients- cauliflower, carrots, peas, butternut squash, curry powder, salt and vegetable broth- to the pot and stir. Turn heat to high and bring pot to a boil. Reduce heat to low and simmer, covered, for approximately 20-30 minutes, or until vegetables are fully cooked and fork tender.
- Pureé soup until smooth, and completely blended. Be careful not to overfill your blender with hot, boiling, steaming soup (I usually only fill mine half way full and work in several small batches). Return the pureed soup to the stove in a separate pot over low heat.
- Taste and add any additional seasonings you see necessary- salt, curry powder, etc. Garnish with a scoop of yogurt, cooked peas and fresh thyme.