Tuesday, March 1, 2011
I have no sense of distance, size, weight or anything else that requires estimating with numbers. To the amusement of Ryan, I’m constantly underestimating how many people live in NYC, how long the bike ride was or how heavy Xavier is. My obsession with frequent flyer miles has helped a bit with getting a sense of distance but other than that, I’m pretty useless. Not surprisingly then, when a carrot cake recipe calls for two cups of chopped carrots, I have no idea if that is ten carrots or three. (For the record it’s closer to 3.) To make a long story short, after making carrot cake for Valentines Day, I had more than a few leftover carrots.
I already wrote about carrot soup so I was hesitant to include this recipe but it’s awesome. And this is coming from somebody who hates cooked carrots. It’s called Moroccan Carrot Soup and I followed it almost exactly except I used ground cumin instead of toasted cumin seeds and I substituted nutmeg and cinnamon for the all spice.
I still have left over carrots.