Yesterday, I made a big batch of soup to freeze and to enjoy for a couple of meals immediately.
The soup is made with long roasted and deeply caramelized garnet yam, butternut squash, and a couple of large carrots. The sofrito was made of yellow onion, celery, and a seeded serrano pepper, cooked in Cugini EVOO and seasoned with Oaktown Spice Shop's (https://oaktownspiceshop.com/) Garam Masala blend enhanced with their outstanding Allspice, fresh-ground Kashmiri chili powder, and toasted and ground Kampot pepper. The whole mess was dumped into the big Vitamix container and had the texture adjusted with the addition of plain ol' filtered water. Two quarts went into the freezer and the balance went for a taste at dinner last nite and the rest for lunch today.
The lunch soup had the flavor adjusted by simmering with a couple of sprigs of fresh curry leaves, and when they were removed I added a little fresh ground white pepper and about a teaspoon of toasted and ground wild mountain black cumin seed. The finishing touch was the addition of a handful of fresh young spinach leaves which wilted nicely in the hot soup. This puppy turned out very well ❤️ It's an idea that has been floating around in my head for a while and now it'll be in my regular fall/winter soup rotation.
