[3 - 3] this Curry carrot makes a good soup I've
[3 - 5] been cooking professionally for over 12
[5 - 6] years and I want to show you guys some
[6 - 8] of my favorite soups now I'm taking your
[8 - 11] comments and making good soup now I
[11 - 12] haven't gotten to all the soups so
[12 - 14] please let me know down below what soup
[14 - 16] you would like to see next and I will
[16 - 19] try to get to it it's got like a creamy
[19 - 22] and smokiness to it oh my
[22 - 25] god oh and with that Chutney mixed in
[25 - 28] with there with the sugar snaps and the
[28 - 31] shashido peppers it's got a really
[31 - 33] really nice crunch flavor
[33 - 37] texture overall like the Chile waho
[37 - 39] really works with the creaminess and the
[39 - 41] sweetness of this
[41 - 45] carrot and the coconut in there look man
[45 - 48] this is actually really really
[48 - 51] good thank you to commenter Maran Anne
[51 - 54] Dixon for this idea
[54 - 56] cuz coriander and
[56 - 60] carrot 100% try this okay dude we're
[60 - 62] starting day two off strong with a
[62 - 64] curried carrot and Chile soup now I put
[64 - 67] out a pole and on that pole as of
[67 - 69] filming right now we've got tied neck
[69 - 71] and neck between carrots and Chile so
[71 - 73] I'm going to do a Chile wah curried
[73 - 75] carrot situation by the way I've got all
[75 - 77] you guys' soups right here listed front
[77 - 80] and back okay so for carrot soup we're
[80 - 82] going to need carrots right first let me
[82 - 84] get these guys peeled but these are some
[84 - 86] beautiful guys if you can't find the
[86 - 88] ones like this it's all good to use the
[88 - 90] bulk carrots by the way way these rubber
[90 - 92] bands right here these are great to save
[93 - 94] I just keep these in my drawer man this
[94 - 96] is like good if you ever want to like
[96 - 98] tie some stuff down some produce
[98 - 99] whatever tie your mom down you get the
[99 - 102] point okay so now I got to peel these
[102 - 104] guys just so I can keep it nice and
[104 - 105] clean like look at all this dirt on my
[105 - 108] board I don't want dirt in My Soup
[108 - 111] okay if you want to like sort of make
[111 - 114] your workflow faster put a little paper
[114 - 116] down I learned this from one of my chefs
[116 - 117] put some paper down on your board before
[117 - 120] peeling and also the peelers I think red
[120 - 123] is faster by the way also did you know
[124 - 126] that peelers just like your
[126 - 128] peelers just like your friends they go both
[128 - 132] ways so don't forget that they don't
[132 - 134] have to just go One Direction it's like
[134 - 137] a lot faster if you just go back and
[137 - 140] forth like this gets you to cover like
[140 - 143] tons more ground and also it's just fun
[143 - 145] to use the the both ways joke when
[145 - 148] peeling your carrots to be
[148 - 151] honest carrots there we go and look at
[151 - 154] this just like that I'm somewhat left
[154 - 157] with a clean board and all of my clean
[157 - 160] carrots ready to go got to mention the
[160 - 163] MVP in every single video get yourself a
[163 - 165] bench scraper I'm going to say it every
[165 - 167] time I'm tell you I'm going to go ahead
[167 - 170] and save a good little Bunch for my
[170 - 172] garnish cuz I want to have like some
[172 - 174] chunks in this soup like some good old
[174 - 176] texture so I'm going to set some carrots
[176 - 178] aside for the garnish other than that
[179 - 182] I'm just going to get to chopping up
[182 - 184] these guys it doesn't really matter how
[184 - 185] we chop them up as long as they're all
[185 - 187] like you know equal sizes so they cook
[188 - 190] sort of evenly let me not try to be a
[190 - 192] hero here and like actually freaking cut
[192 - 195] the amount I can cut anyways don't be a
[195 - 196] hero by the way that's something I
[196 - 197] always learned whenever like you're
[197 - 200] chopping stuff don't try to like cut too
[200 - 202] much just you know do what you can
[202 - 204] handle we all got to do it we can handle
[204 - 205] sometimes anyways back to what I was
[206 - 208] saying um doesn't matter what size you
[208 - 209] cut them because this soup like they're
[210 - 213] all going to get pretty much Blended up
[213 - 215] pureed and it's going to be nice and
[215 - 217] smooth um it's going to add like a nice
[217 - 220] sweetness I would say to the soup that's
[220 - 221] the beauty of the carrots balancing out
[221 - 224] with the heat from the Chiles and then
[224 - 227] for our little garnish guys I'm
[227 - 230] thinking let's cut these tops off and
[230 - 232] then we're going to do what I call a
[232 - 234] roll cut or a gem cut now I'm not
[234 - 236] talking about like roll like you know
[236 - 237] what I'm talking about like rolling it's
[237 - 239] not like that it's literally just like
[239 - 241] rolling the carrot like that and you
[241 - 244] just like keep rolling the carrot while
[244 - 246] you're cutting it like your knife isn't
[246 - 248] really moving it's more so you're moving
[248 - 250] the carrot and rolling it and that's
[250 - 253] going to allow you to get like these fun
[253 - 255] sort of like almost like gem like Cuts
[255 - 257] you see what I mean like they're all
[257 - 259] kind of like different fun textures I
[259 - 262] think that adds like a good character to
[262 - 264] honestly any dish I like to do this with
[264 - 266] beets I like to do this with squashed
[266 - 269] carrots like most hard vegetables I just
[269 - 271] I don't like like having perfect little
[271 - 273] cuts for the most part I mean that's
[273 - 275] just the way I am That's My Style I
[275 - 276] don't know about you but I don't like
[276 - 279] things to look too freaking perfect man
[279 - 280] like at the end of the day like let's
[280 - 282] not take ourselves too seriously it's
[282 - 285] just cooking for people or cooking for
[285 - 288] yourself now these just go on a tray and
[288 - 290] then we'll just toss this guy into the
[290 - 293] oven let that go in there till they're
[293 - 295] fully cooked all right dude so now what
[295 - 297] I'm thinking for the smokiness I think
[297 - 299] we're going to do some Chile wo we
[299 - 301] always got to go with the Chile wo and
[301 - 303] look at me breaking my own little rule
[303 - 304] that I just gave you guys to put a
[304 - 307] little paper on here to save you guys is
[307 - 309] from making a mess but you know
[309 - 311] sometimes I forget things it's all good
[311 - 312] so I'm using chili wo it's got like a
[312 - 316] good smokiness to it and we just got to
[316 - 318] deed this guy get this off my board get
[318 - 320] the off of there we're just going to
[320 - 322] deced these guys cuz the seeds are like
[322 - 324] really bitter my spices I'm going to
[324 - 326] keep it very simple okay all right then
[326 - 328] we can come over here and we're probably
[328 - 331] going to grab some some additions here
[332 - 334] we're going to do some cardamon Bay and
[334 - 335] coriander all right dude I know I
[336 - 337] already said just like one of these
[337 - 339] spices in the beginning but I thought
[339 - 340] let's not be boring let's just kind of
[340 - 343] add some more spice to our life only
[343 - 345] like two of these cardamom pods will
[345 - 348] take you a long way going do some
[348 - 350] cardamom a little bit of cumin in there
[350 - 353] I'm going to do a bay leaf coriander
[353 - 356] seed then some of this beautiful SMB
[356 - 359] Curry cuz that stuff's delicious and
[359 - 362] then ch wo for that extra added heat and
[362 - 365] this is going to be our our spice mix
[365 - 367] for the whole situation that's going to
[367 - 369] go into the pot look my friends don't
[369 - 372] judge me I get it I'm not making my own
[372 - 375] cardi powder we can do that but I love
[375 - 377] this stuff I just love the flavor I get
[377 - 379] from this SMB Curry and we used to sell
[379 - 382] so many Loco Moco dish with an S SMB
[382 - 385] Curry gravy at work and it was freaking
[385 - 386] delicious I'm telling you like if you
[386 - 388] find this stuff in your Asian store I
[388 - 390] think they sell it at Big Box STS now
[390 - 392] too it's it's so freaking delicious like
[392 - 393] keep this in your pantry I don't want to
[393 - 395] deal with these purists in the comments
[395 - 396] saying you're not making your own Curry
[396 - 398] blah blah blah all right here is the
[398 - 402] supplies for your demise dude so here we
[402 - 405] go we've got the carrots the spices and
[405 - 407] then I'm going to do some chicky chicky
[407 - 409] stock and then some coconut at the end
[410 - 411] this is going to be freaking delicious
[411 - 413] but if you want you can do like a veggie
[413 - 415] stock keep it completely vegetarian or
[415 - 417] maybe a carrot broth whatever you want I
[417 - 420] just I have this left over chicky chicky
[420 - 421] stock in my fridge because I had some
[422 - 423] rotisserie chickens last night and it
[423 - 425] was super delicious and I saved the
[425 - 428] bones and I made a stock with it super
[428 - 430] easy to do by the way if you guys like
[430 - 431] to have rotisserie chickens for dinner
[431 - 434] also not sure if you guys know this but
[434 - 435] when you do make a chicken stock I don't
[435 - 437] know if you can see I've got this layer
[437 - 440] of fat on the top if you leave this
[440 - 443] layer of fat on the top then you're
[443 - 446] going to have that fat kind of rise to
[446 - 448] the top of your sauce or whatever it is
[448 - 451] you're making so it's typical like
[451 - 455] common Behavior to skim the fat off and
[455 - 456] you know if you do leave the fat on when
[456 - 458] it's in the fridge though it's going to
[458 - 459] make the stock last longer it kind of
[459 - 462] acts like a like an insulator you know
[462 - 464] it's like a zip block baggie when you
[464 - 466] seal it it's going to act like that now
[466 - 468] I'm just taking the fat off cuz it's my
[468 - 469] common practice but you can leave it on
[469 - 471] if you want it is what it is all right
[471 - 473] dude whatever fat you use it's really up
[473 - 475] to you I'm going in with like a little
[476 - 480] stock uh sorry not beef stock uh
[480 - 482] beef fat I don't know what's wrong with
[482 - 484] my brain today beef fat so let me use
[484 - 486] some beef fat in this
[486 - 489] guy get that like all heated up you
[489 - 491] could go with like a ghee if you want
[491 - 493] make it a little more legit do a ghee
[493 - 497] brown butter coconut you know stuff like
[497 - 501] that but just keep in mind keep in mind
[501 - 502] here that whatever fat you're going to
[502 - 504] use in your soups that's the flavor
[504 - 506] you're also going to have in there so
[506 - 507] you want to use a fat that's going to
[507 - 509] taste good you know like a canola oil or
[510 - 512] a rice oil might want to stray away from
[512 - 513] those things when you're working with a
[513 - 515] soup use something that that's going to
[515 - 517] taste good when it's in there okay I'm
[517 - 519] just just letting you know that little
[519 - 521] tidbit of information with with regards
[521 - 523] to the fat you know
[525 - 529] there going to add a little bit of salt
[529 - 530] just kind of like get them like a little
[530 - 533] little sweated you know what I mean all
[533 - 535] right check it out why am I not tossing
[535 - 537] in these guys right now that's because I
[537 - 538] got to get a little a little sweat
[538 - 540] action a little little color on my
[540 - 542] carrots if I toss the spices in right
[542 - 544] now it's all going to burn it's not
[544 - 546] going to taste good okay dude so we're
[546 - 547] just going to keep this going for a
[547 - 549] little while longer let it sweat just
[549 - 552] kind of like take your time take it easy
[552 - 554] with your carrots take it easy take it
[554 - 556] easy all right just let the carrot sweat
[556 - 559] off a bit and then we can add our spices
[559 - 560] all right it's been quite a while now
[560 - 563] it's been around minute or two now I'm
[563 - 566] going to just toss these Johns in there
[567 - 568] just going to get like a touch of color
[568 - 571] on the SP spes my God it smells so good
[571 - 574] then I'm just going to add some of my
[574 - 576] chicky chicky stock I'm just measuring
[576 - 577] it so I can tell you guys later on this
[589 - 589] okay just look at that
[589 - 591] beautiful that is what we want my
[591 - 593] friends now just cover this guy up I'm
[593 - 595] going to let this go for around 40ish
[595 - 597] minutes go like play Xbox do what you
[597 - 600] got to do and then we come back come
[600 - 602] back come back but actually I'm not done
[602 - 604] I got to make some uh some sides for
[604 - 606] this just going to put my chicky chicky
[606 - 608] stock away I always like put the label
[608 - 610] day and then I just toss it in but just
[610 - 611] like look at all this chicken stock I
[611 - 615] got in here I need to urge you to make
[615 - 616] chicken stock so we could be stocked up
[617 - 619] on stock for uh this good soup series
[619 - 621] now if you want to learn how to make the
[621 - 623] stock we can do that we can do that if
[623 - 626] we want um let me know I I'll make a
[626 - 628] little video on that maybe a video on
[628 - 630] multiple stocks cuz that's a pretty
[630 - 633] basic thing that I think anyone should
[633 - 634] know how to do because not only is it
[634 - 636] good for Soups it's good for like any
[636 - 638] dish like even last night when I made
[638 - 640] that rotisserie chicken I put some stock
[640 - 641] into that when I made like a little
[641 - 643] chicken schwarma it was so freaking
[643 - 644] delicious but like little stock goes a
[645 - 646] long way when you reduce it turns into
[646 - 649] like a really beautiful sauce anyways
[649 - 650] that's just my rant on that all right
[650 - 652] all right this is one that reminds me of
[652 - 654] Taco Bell not even kidding I used to
[654 - 656] make this one at the the restaurant I
[656 - 658] worked at all the time and it was a
[658 - 661] called a Coran her Chutney now it's very
[661 - 663] very basic it's just
[663 - 666] cilantro plus jalapeno Ginger little bit
[666 - 668] of citric acid but instead of citric
[668 - 669] acid I'm going to do some lime for you
[669 - 671] guys to make your lives easier here's a
[671 - 673] quick little tip for you guys you take a
[673 - 675] little bit of water put that in a
[675 - 678] container and then you would take some
[680 - 682] paper towel and then you can roll up your
[682 - 686] towel and then you can roll up your clean coriander clean okay and then you
[686 - 688] put that in there I usually just plop
[689 - 691] this guy in the fridge and I'm kidding
[691 - 693] you not this has been in my fridge for
[693 - 696] like weeks and it's been good like it's
[696 - 698] fine if I put it in just like in the
[698 - 700] plastic bag it's dead and I just feel
[700 - 701] like an idiot because I've just wasted
[701 - 703] all my coriander so quick little tip if
[703 - 705] you guys want to like save your your
[705 - 707] coriander in the fridge like this really
[707 - 710] works wonders let me tell you okay okay
[710 - 711] okay this is the first step for making
[711 - 714] the Chutney now get some boiling water
[714 - 715] we're going to get the coriander
[715 - 716] cilantro whatever you want to call it
[717 - 718] I'm not an English mother so this is
[719 - 721] going into the boiling water okay water
[721 - 723] is boiling and it's going to go in
[723 - 725] really fast don't just leave it there
[725 - 726] and walk away cuz this makes a big
[726 - 728] difference so this is going in quickly
[728 - 731] okay this is going to probably take like
[731 - 733] 30 seconds or so so you can just go
[733 - 737] ahead and keep count one 2 three four
[737 - 739] five count to yourself like a crazy
[739 - 741] person I'm talking to myself right now
[741 - 742] which is funny all right you see that
[742 - 744] right there that's become like nice
[744 - 748] green beautiful immediately immediately
[748 - 751] into an nice bath got to do that to stop
[751 - 753] it from cooking you know make it calado
[753 - 755] a little bit because if it keeps going
[755 - 756] it's not going to be good it's going to
[757 - 758] turn brownish we want this beautiful
[758 - 761] bright green color especially with a
[761 - 762] Chutney like come on you don't want to
[762 - 764] have a brown Chutney right dude like
[764 - 766] come on so anyways that's that's a we
[766 - 768] call this a blanch and shock here's a
[768 - 784] little ginger ASMR for you guys
[785 - 785] okay this is just a little jalapeno
[785 - 788] Ginger salt and corander I can't believe
[788 - 790] people do this people actually talk like
[790 - 791] this all the time on some channels
[791 - 794] that's so funny anyways dude this is
[794 - 796] going to be the Chutney this is this is
[796 - 798] basically it this is going to make a
[798 - 800] really good sauce this used to be mixed
[800 - 802] with sour cream and it would go with a
[802 - 804] wing dish it was this really good
[804 - 806] grilled wings they were called hully
[806 - 807] hulie Wings and it went with that it was
[808 - 813] so good just give this a little blitzy
[815 - 815] Blitz yo here's something that people
[815 - 817] don't really realize when you blend
[817 - 819] things longer you give it time to get
[819 - 822] more smooth get all that flavor sort of
[822 - 824] Blended up in there hence blender just
[824 - 827] kind of Let It Go Walk
[827 - 830] Away see thanks to blending that cooked
[830 - 833] off cilantro it's like a beautiful
[833 - 835] bright green color that's the point in
[835 - 838] blanching It Anyways there we go now if
[838 - 840] you want to to be thicker just add less
[840 - 843] liquid but this is what I need for what
[843 - 845] I'm about to do with it that's a
[845 - 848] beautiful looking coriander Chutney
[848 - 852] situation to go on top of our karat soup
[852 - 853] yo you ever watched Forest Gump before I
[853 - 855] forgot I'm talking to myself again you
[855 - 858] ever watched Forest Gump before you get
[858 - 861] when uh what's his name Forest he says
[861 - 863] we're like peas and carrots he's like
[863 - 866] Jen we're like peas and carrots well
[866 - 868] that's kind of what I'm going for here
[868 - 870] peas and carrots so I'm going to do some
[871 - 874] sugar snaps now with these guys I really
[874 - 875] this is like one of my biggest pet
[875 - 878] thieves when people leave these little
[878 - 882] strings on it's not good to eat so you
[882 - 884] just kind of like rip the top and then
[884 - 885] whatever comes off comes off like this
[885 - 888] little stringy guy no bueno we don't
[888 - 891] want to eat that so you you can use uh
[891 - 893] these or like maybe those frozen peas I
[893 - 895] was thinking but I just thought this
[895 - 897] would be a really good garnish on a
[897 - 900] carrot soup you know just we're like
[900 - 902] peas and carrots that's that's what my
[902 - 905] mind automatically went to that's like
[905 - 907] one of my all-time favorite movies by
[907 - 910] the way like that guy really just like
[910 - 912] lived his life you know like he did
[912 - 915] everything he he was a football star he
[915 - 918] went to college he joined the army he
[918 - 921] learned how to you know make a really
[921 - 923] good shrimp gumbo he started a shrimping
[923 - 926] business like dude did it
[926 - 929] all all right peace and also look I
[929 - 932] didn't forget you guys did say you
[932 - 934] wanted some Chile so I'm going uh some
[934 - 937] shashido peppers because these really
[937 - 939] work well when you sauté them so I'm
[939 - 941] just going to do like probably four of
[941 - 945] these guys that's really all I need and
[945 - 948] same thing just chop them
[951 - 951] up and there we go we've got our
[951 - 954] Greenery to add to our orangery I don't
[954 - 955] even know if that's a word but going to
[955 - 960] cook off this stuff now
[962 - 962] does that sound like Harry Potter to you
[962 - 964] it does to me I know it's been a while
[964 - 965] since I've used this guy on the channel
[966 - 969] let it rip okay here we go just going to
[969 - 972] do a little bit of beef
[972 - 976] fat I yeah don't do this method that I'm
[976 - 978] doing here it's is kind of a cold day in
[978 - 981] Seattle and that Fat's sticking okay
[981 - 987] anyways toss in all my
[990 - 990] Greenery I think a little cumin would be
[990 - 992] good in this little cumin are you
[992 - 995] right-handed or left-handed I'm I'm
[995 - 998] right-handed um but I learned real quick
[998 - 999] right away you got to use your left hand
[999 - 1002] where your saut hang stuff just cuz
[1002 - 1003] you're dominant hand you want to be able
[1003 - 1006] to handle your salts and your tools so
[1006 - 1007] like whenever you're seasoning you
[1007 - 1010] always want to season when you're giving
[1010 - 1012] some movement so like the seasoning will
[1012 - 1014] like evenly disperse on everything like
[1014 - 1017] this you know I'm like constantly moving
[1017 - 1019] it while seasoning it
[1019 - 1021] so it's just not like in one place if
[1021 - 1022] that makes any
[1022 - 1025] sense remember those cooked off carrots
[1025 - 1027] going to toss that
[1027 - 1036] in some of our beautiful coriander
[1046 - 1046] butter yo and there we go I didn't even
[1046 - 1047] plan this to be honest I just kind of
[1047 - 1050] thought of it on the spot but it it
[1050 - 1052] looks pretty it looks pretty dang
[1052 - 1054] delicious to me this is like a I don't
[1055 - 1055] know what we're going to call we're
[1055 - 1058] going to call like a a Chutney chili
[1058 - 1062] snap pea sauce situation beautiful okay
[1062 - 1065] ah hot hot hot hot hot okay carrot soup
[1065 - 1069] is done and my God that smells fantastic
[1069 - 1072] okay get the blender should I leave the
[1072 - 1074] bay leaf in ah screw it let's leave the
[1074 - 1077] bay leaf in okay toss that
[1077 - 1080] in oh beautiful full some of this uh
[1082 - 1085] coconut situation little coconut
[1085 - 1088] situation little coconut milk coconut milk good shaky
[1088 - 1097] shake that goes in put that in
[1099 - 1099] there I should probably plug it in right
[1099 - 1102] dude let's plug in the blender all right
[1102 - 1105] now let's give her a blitzy
[1105 - 1108] blitz once again whenever we're blending
[1108 - 1111] our soup just kind of let it go let it
[1111 - 1113] do its thing don't give it like a good
[1113 - 1115] 30 second Blitz give it like a good 5
[1115 - 1117] minute Blitz it makes all the difference
[1117 - 1121] I'm telling you go go go go go okay
[1121 - 1124] there we go oh man I'm honestly really
[1124 - 1126] impressed with this
[1126 - 1130] color oo that watch heo in there like
[1130 - 1133] really boosted the flavor and the color
[1133 - 1135] that is a stunning looking Carriage soup
[1135 - 1137] man you know back in the day I used to
[1137 - 1139] have to do this with buckets full of
[1140 - 1142] carrot soup so it's so nice to be able
[1142 - 1144] to just do one picture but anyways um
[1144 - 1145] here's something that I learned right
[1146 - 1148] away if you strain the soup it's going
[1148 - 1150] to be so much better cuz you're going to
[1150 - 1151] get like all the spice sediment out
[1151 - 1152] there and it's just going to be more
[1152 - 1155] silky smooth I kid you not look I'm not
[1155 - 1158] making this up please Don't Judge Me
[1158 - 1160] This is actually called a China cap okay
[1160 - 1163] this is called a China cap I didn't make
[1163 - 1164] that up that's the actual name for it
[1164 - 1165] people have called me out in the
[1165 - 1167] comments for it but you can I can show
[1167 - 1169] you a screenshot from the store this is
[1169 - 1172] called a China cap hey that's just
[1172 - 1174] that's what it's called anyways use your
[1174 - 1176] China cap or your little strainer and
[1177 - 1180] then use the ladle as like a plunger and
[1180 - 1182] that really makes it come out like
[1182 - 1184] really pushes it out so this is what I
[1184 - 1185] like to do with like all of my Blended
[1185 - 1187] soups just to make sure that it's like
[1187 - 1190] really silky smooth and I'll show you
[1190 - 1192] right now like there is actually a good
[1192 - 1196] amount of sediment left over like see
[1196 - 1198] there's like a good amount of sediment
[1198 - 1201] in there now if you're ever making soups
[1201 - 1203] for other people like say hey I work in
[1203 - 1205] a restaurant I'm cooking for other
[1205 - 1207] people this is what you would want to do
[1207 - 1210] you would just put your like soup taster
[1210 - 1211] in a little container like that and then
[1212 - 1213] you taste from
[1213 - 1216] here just so you're not getting a dirty
[1216 - 1217] or using like disposable spoons that's
[1218 - 1221] wasteful M right off the bat that's
[1221 - 1224] almost like perfect the way I want
[1224 - 1226] it we just going to add a little touch
[1226 - 1230] more of salt kind of get that
[1232 - 1236] going damn but my gosh that is a beautiful
[1236 - 1239] damn but my gosh that is a beautiful tasty soup ah this is so hot okay all
[1239 - 1241] right my friend now for the plate up all
[1241 - 1244] right let's not forget Hot Plate hot
[1244 - 1246] food okay Hot Plate hot food Hot Plate
[1246 - 1249] hot food let's not forget that Ladle
[1249 - 1253] full of our carrot Beau some of our
[1253 - 1256] healthy Greenery that looks so good this
[1257 - 1260] is a beautiful good
[1260 - 1262] soup such a good soup Community we got
[1262 - 1265] going on here let's keep growing the
[1265 - 1267] soup Community keep spreading the soups
[1267 - 1270] let's keep this
[1270 - 1272] going that's so good all right that's
[1272 - 1275] enough said