(Note: I submitted this entry in my food writing class, taught by the incredible food editor of The Boston Globe, Sheryl Julian)

I had been on a quest to find soup perfection for what seemed like an eternity. Subsequently, I’ve realized this is comparable to finding the perfect partner. There is so much to choose from, it can get overwhelming. The soups I’ve tried are always just there. They were available, so in my spoon went. Somehow, they always found me. And frankly, I found myself settling into bowls that simply just weren’t good enough. Both soups and people are broken down into components: essentially, they are different parts that come together to form a perfect collective whole. And you know, sometimes it’s alright if they’re a little flawed, because those blemishes can be made up for in other ways, and sometimes they enhance the aggregate. My verdict was that finding soups and partners both boil down to this: knowing what you are looking for.

As I re-examined past (along with my choice-making ability, for that matter), it was blatant what had gone wrong. My first soup experience, gazpacho, was loud, boisterous, and assertive. Instead of its many flavors complementing each other, they competed like a boxing match in my mouth. I found it annoying.  I moved onto loaded baked potato soup, which was neither a success. Its genuine potato flavor was masked by far too many toppings. It was too much to handle and too much to deal with. Next was consommé, and although flavorful, it seemed that there was nothing there. Lastly, it was vichyssoise: too old, too cold, and not bold enough. I found it weak and meager. Frustration filled my soul. After many failed attempts, soup perfection ended up finding me, unexpectedly, on a cold and totally uninspiring day.

Armed with only a bare kitchen, I knew I wanted this soup to be sweet yet wholesome and bold. I also wanted it to be well rounded, global, and simple. My cooking began with a sad, opened can coconut milk that was on its last leg in my refrigerator. I looked around, and spotted three sweet potatoes, an onion, and some garlic. I peeled and cut the sweet potatoes into messy cubes. The perfectionist within me protested, but I reminded myself they were going to get pureed anyways. The onions and garlic got chopped in the same haphazard fashion. I boiled all of the vegetables with vegetable stock and the coconut milk. I wanted something else, though, something spicy and exotic. Red curry called to me from my refrigerator, so in that went. Twenty minutes later, the vegetables were finally soft and I pureed the soup until it was silky smooth. I gave it a taste. It was missing one tiny thing, that je ne sai quoi, and I wanted it just a tad sweeter.

Maple syrup has always been a familiar and well-loved food of mine, so I figured it was a fitting finishing touch. I gave the soup another whirl and a blend. Hungry, tired, and fairly unenthusiastic, I sat down with my bowl of soup, completely unaware of what I was about to experience. My spoon hit my mouth, and warm fireworks blew off in my head. Oh. My. God. was all I could think as my utensil was on a straight and repeated mission: spoon to mouth to bowl and back around again until the bowl was empty. As I thought back, dizzy from good flavor, I realized the deliciously incredible soup had everything I wanted. It was sweet, but not too sweet, hearty, bold, worldly, spicy, and balanced. It wasn’t perfect, but it was perfect for me, and it found me when I wasn’t looking for it.

Much like the way partners find you. The second you stop thinking about it, poof, they magically appear. Except this time, older, wiser, more aware, and equipped with sufficient knowledge, I know exactly what I’m looking for.

Red curry and coconut milk sweet potato soup with maple syrup

Serves 4

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

3 sweet potatoes, peeled and chopped

4 cups vegetable stock

1 can (14 ounces) coconut milk

2 tablespoons red curry

2-4 tablespoons maple syrup (to taste)

In a medium saucepan, heat the olive oil. Add the onion and cook until translucent, about eight minutes. Add the garlic and cook for two minutes longer. Add the sweet potatoes and toss to coat.

Add the vegetable stock, coconut milk, red curry paste, and maple syrup and simmer on medium low heat until the potatoes are tender, about twenty minutes.

Using an immersion blender, puree the soup until completely smooth. Divide among bowls and serve. Drizzle with more maple syrup, if you like.