I grew up with Mr. Rogers. Decades later, I can still remember all the words and the tunes to those songs. At some point in the last year, my son found a show called Daniel Tiger on PBS Kids and while I sat with him to check it out, there were so many similarities to Mr. Rogers that I couldn’t believe my eyes (and ears). I quickly discovered that Daniel Tiger’s Neighborhood is a series produced by the Fred Rogers Company! Hooray! I love this show, as I loved Mr. Rogers as a kid. The messages are positive, simply stated, encouraging and confidence building. I could go on and on. One of the recent episodes that I watched with my son was all about the many ways to say I love you. The Daniel Tiger characters sang “making something is one way to say I love you.” My son and I chatted about the many ways we had done just that throughout the month of December. My daughter made cards when a loved one had a cold (my son calls this “under the temperature.”) We made butter cookies and gingersnaps as a special thank you to the kids’ teachers. And most recently, we made a heart healthy batch of carrot soup to bring to loved ones after a return home from the hospital following bypass surgery.
Fred Rogers says “When we show children we care about their feelings and that we enjoy giving and receiving, we help them understand how much we receive when we give and how much we give when we receive.” Indeed. December seems to be a wonderful month to reinforce this message.
We are no strangers to carrot soup. Personally, I think it’s one of the best things to have on hand during cold and flu season, so I always have some in my freezer. Here’s the recipe that doubled as a winter comfort and a heart healthy food for my loved ones. It’s so true. Making something is a great way for kids and adults to say I love you.
Heart Healthy Carrot Soup
2 tablespoons of coconut oil
1 tablespoon of olive oil
1 small yellow onion (or ½ of a large yellow onion) chopped
2 pounds of carrots, peeled and roughly cut
6 – 8 oz fingerling potatoes or 1-2 Yukon Gold potatoes, peeled and roughly cut
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
6 cups of water or vegetable broth
salt and pepper to taste
Melt the coconut oil and olive oil in a soup pot. Add the chopped onion and saute for 3-5 minutes until translucent. Add the carrots, potatoes, cilantro and parsley and cover with water or broth. Stir and bring the pot to a boil. Reduce heat to medium/low and cover for approximately 45 minutes. Add salt and pepper to taste. Puree with a stick blender until smooth.
Note: a dash of cayenne is also a great addition to this soup!