Easter Bunny's Food Hangover Panacea

Our household is eclectic in nature, and so it is reflected in our "family dinners". We take turns cooking, and although it is not always the typical Cucina Italiana, it is always delicious.

It's been a while since I did a food post. Well, at least a food post of my own creation. Given the enduring Easter motif and the Colomba debacle, I thought this an appropriate occasion to debut my curried carrot soup recipe: food overdose damage control at its finest, and most delicious.

What you Need

• 1 tablespoon olive oil
• 1.5 onions, chopped
• 2 celery stalks, chopped
• 1 tablespoon curry powder
• 500 grams carrots (~12 medium), peeled & chopped
• 2 pinkish, medium sized apples, chopped. (also, if you're using organic apples, leave the skin on. if not, peel 'em)
• 1 bay leaf (or 4 in my case, they were old as sin)
• 4 cups chicken broth (regular sodium)
• 1/4 tsp salt

for garnish:

• 1 tablespoon thick, plain greek yogurt (I prefer Fage 2%)
• chopped parsley
• freshly cracked pepper

Heat the oil over medium heat, then toss in onions and celery. Cook for 10 minutes-ish, stirring occasionally, until the onions look sweaty, but not browned. Add the curry, bay leaf, carrots, and apples, and let cook for a few more minutes. Add the broth and salt. Bring to a boil. Reduce heat to simmer and cover for 20 minutes, or until the goodies inside grow soft and tender like your mother. Remove from heat. With your magic wand blender in hand, take no prisoners. Creamy puree ought in ensue.

Serve immediately with a dollop of yogurt, freshly chopped parsley, and cracked pepper.
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Serves 6. 110 calories/serving (without yogurt).

sunglasses are essential combat for merciless onion poison