Fall Soup Log #'s 2 & 3

A second installment of souply goodness was had last week as I made a corn chowder with my leftover cabbage, potatoes, fresh rosemary from Dingo's garden, organic corn niblets, fresh ginger, assorted spices and coconut milk for milkiness. This is the first time I've made a "cream of" type soup using coconut rather than dairy or soy milk. It was an astoundingly tasty substitution. Although it sacrifices protein and adds saturated fat, it's a nice solution to anyone looking to avoid dairy products.

Tonight I'm cooking up my third pot: a mess of earthy spices (sage, cumin, bay leaves, curry powders) with tons of fresh garlic and some lentils I've had in my closet for at least three years! So far it smells incredible. I think I'll add some carrots and pearl onions before I serve.

Stave It Off Competition Committee Member Clay Smith has proposed an Iron Chef style cook-off. I suppose I could do that, but I'd rather have an all-soup potluck party at someone's house and let everyone enjoy a variety of tasty creations. If some people feel the need to solicit compliments or compete against other chefs, that's fine too.