A week or so ago, on a camping trip to Cochiti Lake, my son and I made this sand dolphin. He insisted that it have a side fin. I have no idea what that’s called, my zoology knowledge doesn’t go beyond the word fin, but I was pretty impressed that he made a structure with sticks and then plastered the sand on that to get the fin to stick up straight. The massive mermaid sized tail fins are my contribution. Don’t judge, they were super cute.
Still making lots of soup in the Arnold house, today we experimented with eggplant, made possible by a friend’s garden bounty. Somehow all my soups lately are orange. What can I say? It’s a great color. And yummy and super satisfying.
Carrot and Eggplant Soup
* 8 carrots, sliced into chunks
* 4 Japanese eggplants, sliced into chunks
* 1 onion, chopped
* 6 cups broth (veggie or beef)
* 2 tbsp coconut oil
* 2 tsp turmeric
* 2 tsp coriander
* 1tbsp fennel seed
* 5 cloves garlic
* 1 can coconut milk
Put the oil in a large pot. Pop everything in the pot. Bring to a boil and simmer until veggies are soft. Add coconut milk. With an immersion blender, blend it smooth.