Guys I really, really love to cook. I love trying new recipes, playing with measurements and flavors in old ones, I love cleaning my kitchen to prepare for a long, happy meditation of baking and cooking. Because that's exactly how it feels, like meditation. I'm focusing everything and nothing at the same time, oops I'm out of this ingredient let's swap it out for something else. I love it. I love listening to NPR all weekend while I'm chopping, cleaning, stirring, researching, eating, eating, eating. I love making up combinations of foods to make my lunch out of - buddha bowls, harvest bowls whatever you want. I would bring more of the leftover food I make up to work but I think they would end up hating me and I'm horrified at the prospect of someone finding a cat hair somehow. I clean that kitchen obsessively, but you never know when one of those little hairs will sneak in on a rogue draft through the house, or dropping off a sleeve, or just appearing because they suck. Who knows.
Today when I got home I was able to break out the new, adorably tiny tripod that had flexy legs and the clip-on ring light for my phone Mr. Adams got me for my birthday. They're PERFECT! I was able to somehow mount the tripod to the microwave about my stove with my time-lapse video on while I made a simply glorious potato and carrot soup. There's even a super awesome time lapse on my Instagram using my new, fun tools that shows the whole, hyper-fast process. Have fun with it, this is just the stuff I had in my house available. If I didn't have coconut milk I would have used veggie stock or almond milk. If I had white or yellow onions I would have used those, probably could sub out the garlic for one large shallot - have fun with it! More curry powder, less, whatever. It's your food.
POTATO AND CARROT CURRY SOUP, serves 4
4 small sweet potatoes, or 2 large
6 small red potatoes
1/2 red onion
3 garlic cloves
1/2 large jalapeno
1 leek
2 cups kale
1 can reduced fat coconut milk
1 cup water
1 tablespoon coconut oil
3 tablespoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1 teaspoon ginger
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon pepper
Clean and chop all vegetables. Melt 1 tablespoon coconut oil in a medium dutch oven, add onions, garlic and jalapeno. Cook on medium heat until translucent and smelling goooooooood. Add the washed leeks, cook until bright green. Add the curry powder, cumin, turmeric, ginger, red pepper flakes, salt and pepper to onion mixture and allow to cook together for about a minutes. Mix in the sweet potatoes, red potatoes, carrots, coconut milk and water and bring to a boil. Reduce to a simmer and allow the potatoes to cook through, about 15 minutes. Stir occasionally. When potatoes are almost cooked through add kale. Allow the potatoes to finish cooking through, then take a potato masher or heavy wooden spoon (like I had) and mash together everything, being sure to leave some more solid pieces if you're weird like me. Want a creamier, smoother soup? You might need to add some more water or coconut milk, maybe a half cup? And you'll want to take out a blender and blend that deliciousness up. But, I'm lazy. I mean honestly, it probably took more effort to mash it up by hand, but I enjoyed it! Just singular focus using the spoon to cut through the carrot and potato bit by bit.
I served my tasty soup in a bowl that was way too big so I OF COURSE ended up portioning out just a biiiiit too much soup that I obviously still ate all of. I topped it with sriracha and cilantro and had some awesome sourdough toast on the side.
GUYS IT'S SO GOOD. Have you ever literally tasted color? No, not like acid, but maybe? I honestly don't know, but man this stuff was great. I have a bad habit of not making extra delicious things ever again, but I'm going to try SO HARD to be sure to make this one again.