Servings: 4 to 6
This hearty vegetarian soup boasts a rich, creamy broth highlighted by floral ginger, earthy peanuts, and spicy chiles.
Very good flavor, but did not enjoy picking the coriander and fenugreek seeds out of my teeth. Is something missing in directions? Should they be crushed before adding the onions, etc to pot?
Also, I have never seen canned CHERRY tomatoes, so I just used regular canned diced tomatoes.
This soup is as beautiful as it is delicious! My whole family raved about it. Exotic, comforting, and plant-based. Yum and I wouldn’t change a thing.
Yummy, even better the following day! Next time I plan to try it with sweet potatoes.
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.
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