Nursing Dedication & Soup

This past weekend, along with my family, we had the opportunity to spend quality time together and celebrate Joy's (my sister) college nursing dedication. During the ceremony, Joy's hands were anointed as the verse she chose was read:

"I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world." John 16:33 NIV

The ceremony closed with the Florence Nightingale Pledge and each nursing student was presented with a lamp and small white Bible.

I solemnly pledge myself before God and in the presence of this assembly, to pass my life in purity and to practice my profession faithfully. I will abstain from whatever is deleterious and mischievous, and will not take or knowingly administer any harmful drug. I will do all in my power to maintain and elevate the standard of my profession, and will hold in confidence all personal matters committed to my keeping and all family affairs coming to my knowledge in the practice of my calling. With loyalty will I endeavor to aid the physician in his work, and devote myself to the welfare of those committed to my care.

Again Joy, I'm so proud of you!

As a family we had the opportunity to fellowship and eat at one of my previous, favorite college hang-outs, Payne's.

The Chef's Special of the day was carrot & coriander soup. I die. So so so so so good. This was a definite must-replicate-at-home sort of situation. So, I didn't let much time pass before I tied up my apron and got to work.

Carrot & Coriander Soup — don't worry, I won't charge $5.50 for this recipe.

2 lb carrots, chopped
3 small onions, sliced
3 T ground coriander
salt & freshly ground black pepper — to taste, I seemed to need and use a lot of salt for this recipe...
8 c. veggie broth or stock
small bunch of cilantro, finely chopped
3/4 c. soy milk creamer

1. Heat evoo in a dutch oven or pan. Add chopped carrots and sliced onions. Sauté for about 10 minutes.

2. Add ground coriander. Stir for about one minute. Add the chopped cilantro.

3. Incorporate veggie stock. Simmer until the carrots are tender.

4. Blend the soup until smooth with either an immersion blender or transfer to a traditional blender.

5. Turn the heat off and stir in the soy milk creamer.

6. Garnish with extra cilantro and serve.

What is your favorite fall soup? Let's share recipes!


  1. Kara, Wonderful! You captured so many of our memories! Who will ever forget the annointing of hands and the reminder how they will be used to bless the new born, assist the suffering, console the grieving, and guiding the dying as they cross the Jordan. Yes! Yes! Thank God for Christian colleges. Grandpa and Grama Wagner

  2. Congrats to Joy!! So happy for you! And love your new blog Kara! Must try this soup, sounds delicious. Our favorite soup has pancetta in it so I won't go there, but another fav is Any Vegetable Cream Soup, but no cream is used the thickening agent is......oatmeal! I have used broccoli but cauliflower is my favorite. Let me know if you would like the recipe. Sending a big hug and looking forward to reading more from you!!

  3. What a great blog! Thank you for sharing. Congrats to Joy, maybe I'll see her early Friday mornings again soon! ;) Favorite fall soup-vegetable! Newer recipe I made the other day though: Tomato soup: olive oil, 1 small onion, 2 garlic cloves once softened add a can of crushed tomatoes, 3 cups vegetable broth, 16 ounces cannellini beans, 1 bay leafand 1/2 tsp red pepper flakes. Simmer for 30 minutes, take the bay leaf out and blend. The beans make it creamy and the red pepper adds a bit of heat! Thanks again!