Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Monday, March 29, 2010

Eat your carrots and then you can be excused

Before I was inundated with information about what to eat and what not to eat, I knew I was supposed to eat carrots. The debate has gotten more complicated in recent years as I try to incorporate new foods with supposed super hero powers. For example, I recently read the NYT article “The 11 Best Foods You Aren’t Eating” ( and I now roast beets even more often, drown my oatmeal with cinnamon and hide mounds of dark greens in plates of buttery pasta. I draw the line at sardines though. Blah.

Carrots, however, have been a staple since the days Kraft macaroni and cheese with sliced hot dogs and Gorton Fish sticks filled my plate. Parents of the 70s were big proponents of carrots, although they were usually accompanied by frozen peas. I once hid my uneaten peas up my nose but that’s another story…

I wish I could pop baby carrots like candy as Ryan does or enjoy them roasted with brown sugar like many people do on Thanksgiving. Unfortunately, I just don’t really like them, unless, as I discovered last night, they are made into a soup.

1) Chop 2 pounds of carrots and two medium size onions.
2) Sauce for 10 minutes in one tbsp of butter.
3) Add 3 cups of chicken broth and let simmer until carrots are soft.
4) Puree and return to pot.
5) Add ¼ cup of squeezed orange juice, 2 tbsp chopped tarragon, salt and pepper and simmer for 5 more minutes.


  1. I'm going to make this...believe it or not I have never made soup in my life.

  2. Make it! You can also add ginger when you add the chicken stock. It's really good..although get good carrots because it obviously depends a lot on that!