I am giving only 4 stars because based on what I changed, I would have probably thought the recipe as-is would be bland. I doubled the spices, including garlic, and it was perfect for me. I also used double the carrots and grated them. I used half olive oil and half coconut oil, and let me tell you, what a wonderful flavor that gives to this soup. I would encourage people to try the coconut oil in this. I wouldn't necessarily buy it just for this recipe, but I had it since it's a widely used ingredient in vegan cooking. It just goes so well with this dish. Subtle, but there. I used a 28 oz can of crushed tomato, 8 cups of veg broth, and some extra water later when it seemed too thick. I put lemon juice in individual servings right before eating since the flavor disappears when stored. I did not have spinach so I skipped that. I used an immersion blender a few quick times, to give it thickness. This is delicious - I am finishing some right now. I also recommend sweet potatoes with it. I threw some leftover sp fries into my container with the soup to bring to lunch and it goes great together!
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