Uploaded February 2021 | Updated September 2026, 2 weeks ago
See how OMCA celebrated the Year of the Ox by traveling with OMCA Programmer Snowy Tung to Taiwan. The most important holiday in Taiwan, Snowy sheltered-in-place at home in Taiwan, and shared the Year of the Ox celebration.
The Lunar New Year of the metal Ox fell on February 12, 2021, and is celebrated throughout the month. Those born in the Year of the Ox are hard working. The typical Ox is a stable, diligent, persistent, honest, and tolerant person.
Closed Captioning is available in English, Traditional Chinese, and Spanish.
Learn and Enjoy more about OMCA’s Lunar New Year: museumca.org/LNY2021
See how OMCA celebrated the Year of the Ox by traveling with OMCA Programmer Snowy Tung to Taiwan. The most important holiday in Taiwan, Snowy sheltered-in-place at home in Taiwan, and shared the Year of the Ox celebration.
The Lunar New Year of the metal Ox fell on February 12, 2021, and is celebrated throughout the month. Those born in the Year of the Ox are hard working. The typical Ox is a stable, diligent, persistent, honest, and tolerant person.
Closed Captioning is available in English, Traditional Chinese, and Spanish.
Learn and Enjoy more about OMCA’s Lunar New Year: museumca.org/LNY2021





![In the Kitchen With Tanya Holland: Roasted Carrot Soup
We are In The Kitchen with Chef and restaurant owner Tanya Holland. Tanya is featuring her recipe for a Roast Carrot Soup with an Oat Seed Crumble! The crumble makes an ample amount but it’s so good, you could also use it to top fruit and yogurt! We are excited to bring you this recipe and can not wait to welcome you to Town Fare By Tanya Holland, opening in 2021 at OMCA.
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Roasted Carrot Soup with an Oat Seed Crumble
Makes 4 to 6 servings
Sunflower seed crumble: [makes about 1 cup]
1/3 cup sunflower seeds [can substitute chopped almonds or pecans]
2 tablespoons old-fashioned rolled oats
2 packed tablespoons chopped pitted date, ideally soft medjool (about 2 medium dates)
1 tablespoon melted coconut oil
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt, or to taste
Roasted carrot soup: [makes about 6 cups]
1 tsp sweet paprika
1 tsp ground cumin
1/8 tsp ground ginger
1/8 tsp ground cinnamon
Kosher salt and freshly ground black pepper
2 lbs carrots (about 8 large carrots), trimmed and peeled
1 small or 1/2 large sweet onion, chopped
Extra-virgin olive oil
4 to 5 cups low-sodium vegetable stock (homemade or purchased)
To make the crumble, on a cutting board using a large, sharp knife, chop together the seeds, oats, and date until finely chopped and starting to clump together. Transfer to a bowl and stir in the coconut oil, cinnamon, and salt. Mix well.
Preheat the oven to 375F. Line a baking sheet with parchment paper. Spread the crumble in an even layer and bake, stirring once or twice, until fragrant and lightly browned, 8 to 10 minutes. Transfer to the bowl to cool completely.
Increase the oven temperature to 425F. In a bowl, mix together the paprika, cumin, ginger, cinnamon, 1 tsp salt, and 1/4 tsp pepper. Cut the carrots into thick spears, all roughly the same size (halved crosswise, and halved or quartered lengthwise). Add the carrots and onion to the baking sheet and drizzle with a few tablespoons of olive oil. Sprinkle with the spice mixture and toss well to combine. Roast until the carrots are very tender and slightly caramelized, turning once or twice, 25 to 30 minutes.
Transfer the carrots to a blender and add 4 cups stock (do this in batches if necessary [I did this in 2 batches]). Puree until very smooth. Transfer to a saucepan. Thin with a little more stock to the consistency you like, as needed. Warm over medium-low heat, stirring, until hot. Taste and adjust the seasoning with salt and pepper if needed. Serve in soup bowls, garnished with the sunflower seed crumble. In the Kitchen With Tanya Holland: Roasted Carrot Soup](https://i.ytimg.com/vi/s61tFcS1N_I/mqdefault.jpg)




