|Soup? Yeah Buddy!|
Tonight I was inspired by Mandee of Cupcake Kitteh (one of the cutest blog names ever!) whose theme for Vegan Mofo is Mofo Mimic. She took Eat The Beets beautiful Lemon Herby Potato Soup under her recipe wings and posted her findings. I found that they both inspired me to finally explore potato soup.
Cannot believe I've never made a vegan potato soup. I've made fries and mashed potatoes, but not the beloved creamy soupy goodness of such an adored autumn delight. I didn't have kale and ran out of spinach (yes, yes, how can Popeye Woman run out of Spinach...?), but I used herby cilantro instead and added ginger and turmeric for healing purposes. Okay, they also made the soup golden and presentable. Sometimes, I love that beautiful artistry that food can accomplish. It must be stared at, sniffed (if your nasal passages are clear, you lucky lucky person!), and then devoured slowly.
The texture of the potatoes and carrots together are soft and tender in this hearty large bowl fit for one queenly (or kingly) person. Something that must be loved and cherished. The flavors are warm and perfect, heating up the body instantly from the nightly chill that the new season brings. As summer draws to a close, a piping bowl of "meaty" potato soup is a much needed, albeit temporary, reminder of that loss. How sun feels on bare skin is the taste of this delicious comfort.
Potato And Carrot Ginger Soup Ingredients and Preparation
2 teaspoon Trader Joe's Garlic Salt
3 russet potatoes, cut
1 cup carrots, chopped
1/4 cup cilantro leaves
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon paprika
pinch of lemon juice
|Sea salt, roasted garlic, onion, & parsley from Trader Joe's: a product of South Africa!|
|Bring potatoes & carrots to a boil. Takes about 40 minutes or so.|
|Turn off heat & add cilantro, ginger, turmeric, oregano, black pepper, paprika, & lemon juice.|
|Pour into bowl & devour with relish.|