This creamy, filling, 100 percent vegan soup is the perfect meal to throw together on a weekend morning.
I loved this with a few tweaks! I omitted the cayenne because I don't like spicy. And I used frozen florets. After adding the coconut milk I didn't think it was spiced enough--it seemed a little bland. So I just added a little bit more of everything plus some bacon smoked salt and it was a hit! Topped it with pumpkin seeds. Yum.I don't know what went wrong with this soup, but it has a very off flavor to it, and I can't really taste the spice at all.
I made some tweaks , but the final product was a delicious soup! 8 servings is definitely too many for me even with a few days of leftovers, so I decided to half the recipe. Given the other commenter's remark that the soup came out bitter, I figured I'd keep the 1/2 cup of carrots, to try and add sweetness. I had some leftover chicken stock I wanted to finish up, so I used that in place of veggie broth. Probably the biggest change was the spices...
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