Rutabaga Revisited

I took the advice of my sister and my stomach, and decided to turn my leftover roasted root veggies into soup. I love making soup, mostly because I love eating soup, and it can be so easy to throw some veggies and broth into a blender and make something yummy.

With the leftover parsnips, rutabaga, and carrots, I also tossed in one regular ol' potato. I added some green onions, water, and a whole lot of butter, blended it all, then stirred in milk mixed with flour. For seasoning, I tossed in some crushed red pepper, parsley, salt, pepper, and some kala jeera (also known as black cumin).

I have a seasoning blend called Black Canyon chili powder which I get from my favorite spice store, Savory Spice Shop. Along with the usual chili powder spices - ancho, garlic, and whatnot - it has cinnamon and cocoa powder. It is smokey and hot, but also sweet. I love the Black Canyon chili powder, but haven't found many uses for it in my usual repertoire of dishes. I thought it would go well in my root veggie soup, and it did! I threw a ton of it in there with the other seasonings.

The soup was delicious, warm, hearty, and spicy. My husband loved it too, and commented that it would be perfect on a cold day instead of chili. I concur.