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Eye Exam & Curried Carrot Soup

January 29, 2011
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The annual eye exam required to re-order contact lenses was this week. I really like my optometrist – he is an entrepreneur with a twinkle in his eye, a wry smile & a well-trained office staff.

How does one go about selecting frames for glasses? I have had my current frames for over 12 years & my Rx sunglasses for 19 years. Obviously my main 2 questions are “how long will they last” & “how much do they cost,” maybe with “can I get 2 for the price of 1” thrown in for good measure. But I think it’s finally time to start the search for a new “look.”

As I started this search for spectacles I met a mother-of-3-sons (like me) who was also in search of new eyeglass frames. Having raised her sons as a single Mom, she now works as a advocate on behalf of the elderly regarding their MediCare coverage. We consulted about our frame selections until we chose the exact frames we needed to make us look smart & trendy.

Curried Carrot Soup

Carrots actually are good for the eyes because of the carotene & vitamin E, so see your eyecare professional & eat your carrots. Did you know that you don’t have to peel organic carrots? Nope – just give them a very good scrub & you’re good to go.

Ingredients:

  • 1 Tablespoon extra virgin Olive Oil or Coconut Oil
  • 2 Tablespoons unsalted Butter
  • 1 medium Onion, chopped
  • 1 1/2 pounds Carrots, roughly chopped
  • 6 cups organic Chicken Broth or Stock
  • 1 1/2 Tablespoons Curry Powder
  • 1/4 to 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Sea Salt
  • 1 cup Sour Cream or plain, unflavored Yogurt
  • Plastic Squirt Bottle or ziplock bag
  • fresh Chives, cut into 1-inch pieces
  • Directions:

    1. Preheat medium-size saucepan over medium high heat.
    2. Add oil, butter, onions & carrots; Sauté 5 minutes.
    3. Add 4 cups chicken stock, curry, cayenne, & salt to the pot.
    4. Bring to a boil; cover & cook 15 minutes; Remove from heat.
    5. In food processor, process soup in 2 or 3 small batches until soup is smooth & carrots are fully pureed.
    6. Transfer processed soup into a large bowl until contents of soup pot has been processed.
    7. Return pureed soup to the soup pot over low heat.
    8. Add remaining stock, up to 2 cups, to achieve desired consistency.
    9. Adjust seasonings.
    10. Stir sour cream or yogurt until smooth, then pour it in a plastic squeeze bottle or quart-size ziplock bag.
    11. Cut a very small hole in the corner of the bag with scissors.
    12. Ladle soup into bowls & squirt a swirl of sour cream around the bowl from the center out to the rim.
    13. Drag a toothpick from the center to the edges to make a web pattern.
    14. Sprinkle a few chives on top of each bowl of soup.
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