I've always been like "celery, ew...tastes like air and the texture is all thready" and Hubbs has been like "potatoes, gross". But guess what, those were the two main ingredients in this soup, and I DARE say I've never tasted a better soup...ever. Special thanks to my shiny new dutch oven which made this possible. I'd also like to thank the academy for giving me this award. Oh wait, that's just me patting myself on the back for making the yummiest soup in existence.
- 4 medium red potatoes, peeled and diced
- 2 celery sticks, sliced
- 2 large garlic cloves, sliced
- 1 large carrot, sliced
- 2 green onions, diced
- 1 cup vegetable stock
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tbsp canola oil
- few slices fresh cucumber, for garnish
- salt and pepper, to taste
Heat canola oil in a dutch oven (or a regular pot) and add garlic. When garlic softens (but before it browns, about 1 minute), add celery and carrots and cook covered for 3-4 minutes. Pour in vegetable stock and add potatoes, red chili powder, paprika, garam masala, salt, and pepper, Cook covered for 20-25 minutes. Be warned, your whole apartment will start smelling like heaven right about now. Turn off the heat, add green onions, and transfer to a blender. Puree the soup and check seasonings. When serving, garnish with fresh cucumber and a dash of paprika. The soup is hearty and creamy without being fatty; I was originally going to add some milk or creme fraiche to thicken the soup, but the potatoes do that for you. Overall, YAY.