This is our favorite soup to have with a grilled cheese sandwich.
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 MoreThis 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.
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.
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.
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.
Yummy. Not too spicy. Perfect balance of spices. I made it in a pressure cooker with chicken.
This was a good basic soup. It did need a little salt. We added shiitake mushrooms & air fried tofu to make it more hearty. With our left overs we also added some roasted chicken. Would make again with these additions.
