Over the weekend, we made a mango Indian-spiced soup for our Indian Feast, fantastically photographed by our favorite vegan couple Eric and Lauren, and a carrot ginger soup from Healthy Happy Life. The carrot soup, above, was served with a tomato salad with crumbled aged cashew cheese, balsamic, olive oil, and salt and pepper.
Soup is in my blood. Long ago, my grandparents worked at the Kensington Society Soup Kitchen in Fishtown, which served those in need of a hot meal in the neighborhood. My grandfather had retired, but since he loved being around people and being active in the community, he took on the gig.
When the giant soup kettles were not being used, I remember they let us climb inside to take our photo. I do hope they remembered to clean it afterward. Fishtown Sneaker Dirt should be a readily available spice.
I was never a lover of soup, though grandma would prepare trays of Campbell's soup with saltine crackers and half sandwiches for our lunch whenever she took care of us.
Lately I have a new interest in soup, mostly cold, hydrating bowls that helped us stay cool on our honeymoon and during the Philly heat wave. My favorite soups right now are the mushroom soup at El Rey (the only somewhat healthy veggie option I could suss out there) and Di Bruno's vegan carrot ginger. The avocado soup at Horizons is something I seek out every summer.
While my soup style is far from the bowls of my past, I did convince my grandfather to come to terms with my vegetarianism early on, and even though he isn't around these days, I think he would dig that Josh and I are mastering vegan soup.