hatstuck snarl

theoretically, a hairstyling salon


$4.28 Cheap Pink Shower Curtain (Valu-Plus, Broad and McKean, South Philly)

$2.48 Bulk Olives (Italian Market)

$3.00 Lemons, Limes, Red Onions, Yellow Onions (Italian Market)

Had a great walk to the West Side. Ate dinner with Brian, Patti, and Patti's new girlfriend Vicki.

Make this if you get the chance:

Curried Carrot Soup


1 Tablespoon Eden Extra Virgin Olive Oil
1 clove garlic, minced
1 medium onion, diced
1 teaspoon curry powder
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon Eden Sea Salt, or to taste
3 1/2 cups vegetable stock, or kombu dashi (see Eden's recipe)
2 pounds carrots, cut in 1" cubes
1 cup cold water
2 cups Edensoy Unsweetened, Edensoy Original, or Edensoy Extra Original
1 1/2 Tablespoons lemon juice, freshly squeezed
2 Tablespoons fresh parsley, finely minced Serves 4

Prep Time: 0:20
Cook Time: 0:20

Nutritional Info
Per serving 198 Calories, 7g Fat (31% calories from fat), 9g Protein, 27g Carbohydrate, 0mg Cholesterol, 309mg Sodium


Heat the oil in a 4 quart saucepan. Add the garlic, onion, curry powder, black pepper and sea salt. Sauté over a medium flame for 4 to 5 minutes until the onions are tender. Add the vegetable stock, carrots and 1 cup water. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 20 minutes or until the carrots are tender. Turn the flame off and add the Edensoy and mix. Puree the soup in batches until creamy and smooth. Place in a medium saucepan and heat almost to boiling (do not boil as the soymilk will curdle). If to thick, add a little more water to reach the desire consistency and adjust the seasoning. Remove from the flame, stir in the lemon juice, ladle into serving bowls and garnish with parsley.


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