I enjoy learning about unusual ingredients that can transform recipes from bland to scrumptious. Sometimes it takes using the ingredient in a variety of recipes to get a feel for how to use it spontaneously. The first time I used rose harissa was a little over a year ago, and the first thing I made with it was absolutely delicious. I tried another dish that again had people asking for the recipe, so I realized this was a wonderful ingredient to have on hand. I have found that adding a bit of rose harissa—which I had to buy online, as I could not find it in a store—can really transform a dish with its fantastic, complex flavor. Recently, I was experimenting with the development of a recipe for a rutabaga soup. When I tasted it, I thought it was terrible! I decided to see if the addition of some rose harissa might improve it a bit. I found that it transformed the soup from something I absolutely did not want to eat into a soup that I could not get enough of! So today I thought I would try to make a potato soup with rose harissa that was delicious. And I succeeded! This soup is easy to make in about 45 minutes, including time to prep vegetables.