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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
257 calories; protein 3.6g; carbohydrates 18.9g; fat 18.9g; cholesterol 16mg; sodium 798.2mg. Full Nutrition
Most helpful positive review
This recipe is very tasty. I have made it a few times and it's a home favorite. I have also made it w/o the coconut milk. It is great both ways. Next time I make this I plan to add some different veggies or double the carrots & celery. Read More
Helpful
(2) 
Reviews: Most Helpful
This recipe is very tasty. I have made it a few times and it's a home favorite. I have also made it w/o the coconut milk. It is great both ways. Next time I make this I plan to add some different veggies or double the carrots & celery. Read More
Helpful
(2) 
Yummy. Not too spicy. Perfect balance of spices. I made it in a pressure cooker with chicken. Read More
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(1) 
Good and easy! I replaced the butter with olive oil, to make the recipe vegan, and added a few extra pinches of red pepper flakes. Read More
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Fragrant, warming, and a great way to combine all the beautiful fall flavors of our CSA share. I made it vegan by subbing veggie stock and added some chick peas and potato cubes to make it a meal. Read More
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(1) 
Delicious - this was easy and everyone loved it. Read More
My whole family liked it alot. I made it a second time so I am updating my review. I think it was even better this time. As a final step I blended the soup briefly in a blender and we liked that consistency more. Read More
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