A soup that I could eat every day for the rest of the days. It is easy to make, just peeling and chopping some veggies, and not that many either. And the smaller you cut them, the faster they will be done when cooking, then you can puré the veggies, do the finishing touch and let the delicious flavors entice you.
This is a great soup course for a winter time multi-course dinner or served as it is as a meal with some hearty artisan bread on the side. It will warm you up from inside out with the slow heat from the chili peppers, yet the smoothness of the coconut milk will make the soup child-friendly as well.
I hope you all are having a wonderful beginning of the season celebration. Till next time
An Ardent ambassador for romance novels and home cooking
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