My dear old Dad loved the joke, ‘have you ever seen a rabbit wearing glasses?’ Dad would always tell us this joke if we didn’t want to the carrots on our plates. It was normally my big brother Piers who didn’t want to eat his vegetables. My parents would try every trick in the book to help Piers eats the carrots on his plate. It never worked and I think the joke was the last restore.
My Dad would make this joke a lot but there is actually a truth in it. Carrots really can help you see in the dark! They contain vitamin A and this vitamin helps the eye to convert light into a signal that are sent to the brain. In turn this helps us to see in the dark. Although this is true, you would in fact need to eat quite a few carrots to be able to truly see in the dark. At least you can tell your family or friends this soup will help them see in the dark. Nudge, nudge, wink, wink!!!
Did you ever hear your parents asking, ‘have you ever seen a rabbit wearing glasses?’ Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Slow cooker
- Onions x 1
- Carrots x 6 – 8 large
- Dried cannellini beans x 200g or 2 tins 400g
- Ginger x 2 inch piece
- Coriander x 1 handful
- Chicken stock, vegetable stock or bone broth x 800mls
- Oat milk or a milk of your choice x 200mls
- Salt and pepper to your tastes
- Cook the beans as per the packet instructions and put them into the slow cooker pot.
- Peel the carrots and slice it.
- Put the carrot slices in the slow cooker pot.
- Next peel and slice the onion and put this into the slow cooker.
- Peel the skin from the ginger and slice it roughly.
- Now put the ginger into the slow cooker pot.
- Pour the chicken stock and the oat milk.
- Mix all the ingredients together and add salt and pepper to taste.
- Once everything is mixed together turn the slow cooker onto 3 – 4 hours on high and 7 – 8 hours on high.
- When all the ingredients are cooked turn the slow cooker off and leave to cool.
- Once all the ingredients are cool grab the ladle and start to pour about half the soup ingredients into the blender.
- Blend the soup until it’s smooth and pour it into the saucepan.
- Repeat the process for the rest of the soup and add in the coriander.
- When all the soup is smooth pour it into the saucepan and heat it through.
- Then serve and enjoy with chunky bread or chickpea flour wraps.
Carrot, Ginger and Coriander Soup was a big hit in this house. My husband Howard and I really enjoyed this meal. My son Ted wasn’t so keen. I did try my Dad’s joke but, as it did with Piers and me, it fell flat. The soup was very creamy and sweet with a spicy aftertaste. A great soup for the cold winter months ahead. All the ingredients freezable so you can make a big batch of the soup and freeze it for another occasion. However you decide to eat or drink this soup, as always, please enjoy. Thank you xxx