Have you ever read The Tawny, Scrawny Lion? It's a Little Golden Book. "Once there was a tawny scrawny lion who chased monkeys on Monday—kangaroos on Tuesday—zebras on Wednesday—bears on Thursday—camels on Friday—and on Saturday, elephants!"
A family of rabbits end up teaching him to eat carrot stew so he doesn't eat them. I loved this book when I was a child. And every time I read it, I imagined the carrot stew being just like this Cheese soup that my mom used to make.
It was my favorite soup, and I still think of the Tawny, Scrawny Lion every time I eat it. :)
2 Carrots, chopped into 1 inch pieces (I always use baby carrots, I think they have a sweeter flavor)
1 1/2 cups of frozen, chopped broccoli
1 small onion, chopped
2 cups of water
2 chicken bullion cubes
2 cups of milk
1/4 cup of flour
10 ounces of cubed velveeta cheese
Put the carrots, broccoli, onion, water, and bullion cubes in a blender. Blend until chopped into small pieces. Pour mixture into a saucepan, and cook over medium heat until veggies are soft (I usually give it a good 20 minutes.) Meanwhile, blend milk, flour, and cheese in the blender until smooth. Add to veggie mixture and cook (stirring frequently) over low to medium heat until warm and bubbly.
Share a warm bowl with your little ones, while reading The Tawny, Scrawny Lion. : )