Hot Wheels has a deep and abiding love for coconut, and a deep and distrustful approach towards dinner. This week I thought we should make coconut soup together and take advantage of two great strategies for encouraging kids to eat; start with foods/flavors they love and get them to cook with you. (Of course it’s even better if they can grow them with you, but those pesky coconuts prefer warm tropical climates. Come to think of it… we might have to move.)
Originally I was picturing a milky Thai coconut soup, but then I found this recipe on a site called The World’s Healthiest Foods, and it looked like a wonderful blend. It’s actually a Carrot Coconut soup and it has such nice flavorings – ginger and curry and coconut – a perfect early fall soup. YUM. We all liked it. I threw in some chicken at the end for the kids, and for Tom some tofu. I added minced serrano chiles and basil to the grownup bowls as well. I’ve been working on getting the kids to love shredded basil, since I think it basically should go on or in every dish I make, but they’re still skeptical.