Doesn’t this bowl of soup make you want to curl up with a soft blanket on the couch?
Are you with me?
This soup is made even better with a dollop of this pesto and bit of Crème fraîche .
- Olive oil to coat the bottom of the pot
- 1 cup roughly chopped brown onion
- 1 tablespoon roughly chopped garlic, roots and stems removed
- 1 teaspoon cardamom
- ½ teaspoon each: ground cinnamon, cloves and turmeric
- 1-1/2 cups peeled and roughly chopped Idaho Russet potato
- 3 cups tomato purée
- 2 cups vegetable stock
- 1 cup light coconut milk
- ⅓ cup dry red wine (such as Cabernet Sauvignon, Pinot Noir, Syrah, or Zinfandel)
- 1-1/2 teaspoons honey
- ¼ to ½ teaspoon cayenne pepper (use more or less, depending on how much heat you want)
- Sea salt and freshly ground black pepper to taste (here's How To Season To Taste)
- Coat the bottom of a large soup pot with olive oil and place it over medium-low heat.
- Add the onion and garlic, and cook until the onion is soft, about 5 minutes.
- Mix in the cardamom, cinnamon, cloves, and turmeric. Stir until it's aromatic, about 30 seconds.
- Add the potato a cook for about 4 minutes.
- Deglaze the pot with the tomato purée, stock, coconut milk and wine.
- Turn the heat to high and bring to a boil.
- As soon as it's boiling, reduce the heat to the lowest setting, cover the pot, and let it simmer for until the potatoes are tender (a fork should fall out of them easily), about 25 minutes.
- Use an hand/ immersion blender to purée the soup to the desired consistency. (You can also use a standing blender, being sure to cover the top extremely tightly, holding it down with a towel and hour hand.) Or, you can leave it as is for a chunkier soup.
- Add the honey, cayenne pepper, and season to taste with salt and pepper. (I used about ¾ teaspoon salt.)
P.S. Friday Flowers will be back very soon — as you might know, I only do such postings when a particular flower inspires a recipe, or vice versa. If you’d like to know more about what Friday Flowers, check this out.