Sunday, February 11, 2018

Curly Hair Easter Soup

When you were a little kid were you encouraged to "Eat your nice carrots, dear, they'll make your hair curly"?  I was.  It isn't true.  Your mother lied.  I know (waving hands defensively) bad idea to diss mothers.  However not true is not true.

The recipe that follows might also be appropriately festive for the big Easter dinner (assuming these are practiced in your home.)  My reasoning - carrots - bunnies - Easter.  Festive color on the table.  Good for you.  And the curly hair thing...

Richie found this recipe and he made it for dinner last night.  Tasty, but I think I'd have doubled the spices.  Use your own judgement.

2 T (1/4 stick) butter
1 cup chopped white onion
1 lb. large carrots, peeled and cut into 1/2 in. dice or coins  Should come out to about 2 2/3 cups prepared carrots.
2 1/2 cups chicken broth
1 1/2 teas. cumin
1 T honey
1 teas. lemon juice
pinch ground allspice
1/2 cup plain yogurt, stirred to loosen in container.  This would be optional for me, perhaps used for decoration - a creamy swirl in the top of the bowl.

Melt the butter, add the onion then mix in the carrots and add the chicken broth.

Simmer until the carrots are very tender - about 20 minutes.  Add the cumin.  Let the soup cool in it's pot and puree it then whisk in the honey, lemon juice and allspice.

Put the soup in bowls, add a dollop of yogurt and swirl with the blade of a knife.  Serve and grab a hand mirror to watch your hair curl - or not.

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