But when nighttime comes, I reach for the extra layer and yearn for something warming to devour for dinner. Perhaps I'm not alone and you, too, find the drop in temperature turns on the yearning for a dish that promises to bring warmth, all the way down to your little piggies. I discovered long ago that soup is a remedy for practically everything, from healing from a flu to providing divine nourishment for the soul.
Some people adore soups with a base of hot broth and a slew of veggies and noodles, while others, like my husband, have a genuine affinity for soups thick enough to make a spoon stand up straight. This tantalizing recipe is one of those thick and hearty wonders.
Thickly blended or chunky with texture, this wholesome soup beckons with its enticing, full-bodied distinctive potato flavor enhanced with a touch of curry that never fails to satisfy. And you can decide on the final texture before serving.
To spice or not to spice might be a question to consider. Some like it hot and some do not. Spices like curry blends and cayenne bring warmth, not only to the flavor receptors on the tongue, but also to the body, so you can easily turn up the heat if you like. The curry powder measurement in the recipe below will provide a mild level of spice. Double the curry and add cayenne, one pinch at a time, until you experience that wonderful euphoric feeling of chili.
Leftovers become even tastier with an overnight stay in the fridge, while starch-based soups like those with potatoes or legumes tend to become thicker after refrigeration. If you prefer a thinner, soup-like consistency, thin as desired with water, vegetable broth, or soy or nut milk.
POTATO, SPINACH, AND SOUR CREAM SOUP
Yield: 6 to 8 servings
2 medium carrots, diced
2 stalks celery, sliced
1/2 cup (120 ml) water
5 cloves garlic, crushed
12 medium Russet, red, or white potatoes, peeled and cubed (about 3 1/2 pounds/1.6 kg)
1 bunch spinach, washed and chopped, or one (8- to 12-ounce/226g to 340g) package baby spinach
1 recipe Tofu Sour Cream or 1 1/2 cups (360 ml) prepared non-dairy sour cream
1 (12.3-ounce/424g) box extra firm silken tofu
1/4 cup (60 ml) lemon juice
1/2 teaspoon distilled or rice vinegar
1/4 teaspoon salt
Combine all the ingredients in a food processor and process until smooth and creamy. The sour cream is best if prepared a day ahead, giving it time to thicken. Makes 1 1/2 cups (360 ml).