Riker wanted to be Spiderman, and Carson and our niece Lianna were "Mary Had a Little Lamb." I can't stand how cute they all are.
P.S. If you're looking for ways to curb the insane amount of candy eating that goes on around Halloween, we use the "Switch Witch". Riker is allowed to eat as much candy as he wants on trick-or-treat day, but then when he goes to bed, he leaves the candy for the Switch Witch, who takes the candy and leaves him a small present instead. It works great. I will say that we didn't even need to do it this year, because he only wanted to go to about 5 houses before calling it quits. No complaints here! :)
And bonus, I didn't even have to buy carrots. Matt pulled a huge bunch of them out of the garden yesterday, and they tasted sweeter and fresher than any carrots I could've bought. Having a fall garden is awesome.
I served the soup with "Spider Pizzas" that I made on Ezekiel English muffins with Muir Glen Organic tomato sauce (my homemade sauce, which I keep in the freezer, is just too thin for pizza), Organic Valley mozzarella cheese and sliced up black olives. These are so fun and always a hit.
I'd say we might just have our annual Halloween dinner figured out. And of course this soup does not have to wait for Halloween night. It's incredibly easy to make, really budget friendly (only a few inexpensive ingredients), healthy, and has great flavor. It's smooth, sweet, a bit spicy from the ginger and has a nice herby finish. I ate a bowl of it for lunch today with a kale salad on the side, and I'm sure it would be a good dipper for a grilled cheese. It's a good basic fall/winter soup, especially when you have a bunch of carrots to use up.
Carrot Ginger Soup
Serves 4-6 as a meal
Adapted from this recipe
2 Tbsp. ghee (can substitute butter or olive oil)
1 yellow onion, chopped
6 cups vegetable broth (I use Organic Better Than Bouillon)
2 pounds carrots, peeled and cut in large chunks
2 Tbsp. freshly grated ginger
1/2 cup half & half
1 Tbsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. ground ginger
1 tsp. dried thyme
Sour cream (optional)
In a large pot over medium high heat, add ghee or butter. When melted, add onions and cook until translucent. Add broth, carrots, and ginger. Bring to a boil, reduce heat and simmer until carrots are tender - about 20 minutes.
Once carrots are cooked, use an immersion blender to blend the soup until smooth. (If you don't have an immersion blender, transfer the soup to a blender and blend until smooth, then return to the pot). Add the half & half, salt, pepper, ground ginger and thyme. Stir until combined, and simmer 3-5 minutes more.
Serve with a dollop of sour cream, or make sour cream spiderwebs:
Sour Cream Spiderwebs
To make the spiderwebs, put about 1/4 cup sour cream into a Ziploc bag, then snip the corner. Draw a small circle in the center of the bowl, then a larger circle around that. Draw 5 diagonal lines across the circles. Then use a butter knife to pull sour cream from the center outward, all around the circle, until a "web" forms.