Soups

I like vegetable soups that have been liquidized. Not sure why; they seem more gourmet or restaurant-y or something. But tasty.

I'm living with a vegan, so I've been making soup that he can/will eat. It's taught me that spicy is best! My favourite right now is carrot and sweet potato and ginger. It is better in the autumn than it is in spring and summer, though.

To make lots and lots--maybe eight servings, probably more--you'll need:

- 2 medium-sized sweet potatoes, diced
- a handful of carrots, diced
- a large onion, diced
- about 6 cloves of garlic, minced
- 2" worth of ginger root, grated
- 1 tbsp garam masala
- a few splashes of olive oil
- 8 cups or so of vegetable stock

Saute the onion, ginger, garam masala, and garlic in the oil (i.e. over medium heat at most) until the onion's turned translucent. Add the sweet potatoes and carrots and cook them until they've gone soft around the edges (no more than ten minutes, probably). Add the vegetable stock all at once, bring it to a boil, then reduce the heat and let it simmer until everything is soft.

Let everything cool down a bit and then puree it in a blender if you want; it's also fine if you leave it the way that it is, albeit with salt and pepper added to taste.



Jam it back in, in the dark.