Servings: 4 to 6
This hearty vegetarian soup boasts a rich, creamy broth highlighted by floral ginger, earthy peanuts, and spicy chiles.
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Made this tonight and it was amazing. I didn’t add the red chili at the end because some of my guests don’t care for the heat but I thought it could have used a little more than the 2 Serrano’s brought. It was suggested to remember this recipe for the fall when the days are starting to get brisk.
We loved this soup! Next time I will leave out the potatoes and add chicken making it very keto friendly.
Delicious and doesn't take long to make. Used only 1 Tbs. of oil and left out the potatoes.
Wonderful soup! Definitely a keeper!
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