What’s this? Oh nothing, just some soup I invented, drowning a be-Earth-Balanced whole wheat sourdough biscuit.
Here’s the recipe. It’s insanely easy, you’ll love it.
(note: all the measurements are approximations, as I was freestyle-souping)
3 Tbs. Earth Balance
2 small onions
4 cloves garlic
1 Yukon Gold potato
2 sweet potatoes
1 cup baby carrots, or equivalent in regular-size carrots
1/2 inch fresh ginger
5 cups vegetable stock
Zatarain’s! [Ed.: Ooh la la!]
toasted sesame oil
Preheat your big soup pot to a low-ish setting, and throw in the Earth Balance. Dice the onion and throw it in the pot. Peel the potatoes and chop into small-ish cubes. Chop the carrots into roughly same-sized pieces. Dice the garlic and ginger, and zest the tangerines. Juice the tangerines (always zest before you juice!)—you can add the juice to the stock for the time being.
Once the onions are soft and clear, add the potatoes, carrots, garlic, ginger, tangerine zest, and spices. Turn the heat up to medium and cook until the potatoes and carrots are soft, about 15 to 20 minutes. Then add the tangerine juice and stock, cover, turn the heat up to high, bring to a boil, and let simmer for a while. Maybe 20 minutes or so, I guess.
Once everything looks nice and mushy, turn the heat off. If you have an immersion blender, I am envious of you. Also, this is the time to use it. Otherwise, you had better let the soup cool a bit before pouring into your regular blender/food processor and turning it into something approximating the above. Then put it back in the pot and reheat.
If the soup’s too thick, add a bit more stock. Finish with a dash of toasted sesame oil, for extra flavoring, and pepper if wanted (I didn’t). Something I recently learned: cooking black pepper for very long will turn it bitter! So, only add it toward the end. Eat it with fresh breadstuffs for A-plus number-one enjoyment.