Sometimes on my way home from work all I do is plan my dinner in my head. And listen to Splendid Table podcast. And then I visualize my dinner further, and in more detail- inspired.
I consider what I have on hand. And my hunger level. And how long it would take to make. And what music I want to listen to while I cook.
The other night, as I visualized my vegetable basket, I realized I had a lot of root vegetables. You know, a sweet potato, an onion, garlic, ginger, beets, carrots. Things that grow beneath the soil. Vegetables that thrive in cooler weather.
Naturally, these things work well together. Nature does that- it pairs seasonal flavors FOR us.
So, surprise surprise, soup it was.
Root Vegetable Soup.
I just have to say, this soup was magic. The color- vibrant red from the beats. The texture? Like a sweet potato bisque. With the background of slightly caramelized carrot, onion, ginger root, and garlic- and some rosemary for warmth, it was a deep soup in both flavor and texture, a reflection of its ingredients.
As for the music choice?
Cats and Dogs. By the Head and the Heart.
Food and music. A match made in heaven.
Root Vegetable Soup
*4 beets, diced
*2 carrots, chopped
*1 brown onion, diced
*3 cloves garlic, smashed
*1/4 inch ginger, roughly minced
*1 sweet potato, diced
*Sprig of rosemary
*Salt, Pepper, and Olive oil
*Crackers, croutons, nuts, etc- for garnish.
Method: Heat olive oil over medium high heat. Add onion and carrot. Saute until they start to caramelize. Add some salt, pepper, garlic, ginger, the beet, the sweet potato, and rosemary- and continue to brown. After about 5 minutes, add enough water to just cover it all. Cover, bring to a boil. then allow to simmer for about 20 minutes, or until it is all tender and soft. Blend away. Classic soup making. Re-season if necessary.
**If you make this soup- be warned. Your pee might just be tinted pink for a few days. Bonus!**