立夏

Ah, lichun! The traditional Chinese festival marking the first day of summer – a time for picnics, kite-flying, and, of course, huomao! Picture this: a crisp, clear day, a gentle breeze rustling through the trees, and the faint scent of blooming flowers. Sounds idyllic, doesn't it?
Growing up, lichun was always a special occasion in our family. We would gather in our backyard, spreading out blankets and setting up tables. As the sun began to set, we'd light a bonfire and grill up some delicious huomao, a sweet potato soup. The sweet and savory aroma filled the air as we shared laughter, stories, and the warmth of the fire.
Huomao isn't just a soup – it's a symbol of the warmth and joy we find in the company of our loved ones. And it's not limited to summer. In fact, huomao has become a year-round tradition in our family, a way to bring people together and celebrate special moments.
So, what's the secret behind huomao? Is it the rich flavor of the sweet potatoes or the perfect balance of spices? Not quite. The secret lies in the simple act of sharing. When we gather around a bowl of huomao, we're not just sharing a meal – we're sharing a tradition, a moment, a story.
Perhaps that's why lichun is such a special festival. It's a time when we can truly appreciate the beauty of spring and the joy of being surrounded by those we love. And what better way to celebrate than with a warm bowl of huomao and a few good laughs?
As I look out the window and see the first signs of spring, I can't help but smile. Lichun is just around the corner, and I can't wait to share another bowl of huomao with my loved ones. So, grab your blankets, gather your friends, and let's welcome summer with open arms and warm hearts.
Here's a simple huomao recipe for you to try:
Ingredients
* 1 large sweet potato, peeled and cubed
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground ginger
* 1 teaspoon cumin
* 1 teaspoon coriander
* 1 (14-ounce) can of coconut milk
* 2 cups vegetable broth
* 1/2 cup chopped fresh cilantro
Instructions
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the sweet potato, ginger, cumin, and coriander, and cook for 2-3 minutes, stirring occasionally.
3. Pour in the coconut milk and vegetable broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
5. Purée the soup with an immersion blender or in a regular blender until smooth.
6. Stir in the cilantro and season with salt and pepper to taste.
7. Serve warm and enjoy!