Flipping the 'bird' to this cold weather

I live in West Virginia and it's February. It's horrid. I'm assuming we received around five inches of snow today and I also believe I am developing a cold. As a big 'fuck you' to the weather, a well deserved one I might add, I decided to make a hearty soup. This soup was also an attempt to alleviate my sore throat, and it was rather successful.

I got the recipe from How it All Vegan! (my first vegan cookbook ever.) I have a bit of a love-hate relationship with Miss Kramer (and in this case Miss Barnard, as well), because quite frequently her recipes fall apart on me (despite how delicious, simple, and intriguing they always sound.) How ever, the use of smokey cumin and sweet coriander MADE this dish! I highly recommend it to anyone living in the unfortunate Northeast, where there is currently an accumulation 928985938 feet of snow. (Please note that the aforementioned over-exaggeration is based purely on intoxication.)

How it All Vegan! Hearty Winter Potato Soup

1 medium onion
3 cloves garlic, minced
4-6 mushrooms, chopped
2 tbsp olive oil
4-5 medium potatoes, cubed
3 cups veg stock
1 red bell pepper, diced
pinch of red pepper flakes
1/2 tsp ground coriander
1 tsp cumin
1 tsp dried basil
1/4 tsp pepper (seriously, though, to taste)
2 tsp soy sauce
1 cup soy milk
2 green onions, sliced (garnish)
croutons (garnish)

In a large soup pot saute onions, garlic, and mushrooms until onions become translucent. Add all ingredients that aren't garnishes and bring to boil. Reduce heat to simmer. Simmer for 10- 20 minutes or until potatoes are easily pierced by fork. Put 2 ladles worth of soup mixture plus 1 cup soy milk in blender and blend until smooth. Cook for 5 more minutes, not boiling as this will burn the soup. Serve and garnish. Nomz.