Is it too soon for soup? When I had a full-blown cold last week, soup sounded like just the ticket. I flipped through Angela’s new cookbook, Oh She Glows Every Day, and landed on this creamy, plant-based soup bursting with vitamin A and other goodness.
Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup. I wish it could say it cured me for good (if only soup could), but it definitely made me feel better that evening. And the next morning, when I heated up leftovers for breakfast. Thank you, Angela!
Fans of Angela’s first book, The Oh She Glows Cookbook, will find tons of new favorites in her new one. Fun vegan breakfasts, smoothies, salads and soups, hearty plant-based dinners—this book has it all, with beautiful, bright and light photos by the lovely Ashley of Edible Perspective.
Blogging has a lot of perks, and meeting wonderful people through the blog is the best one. I’m so glad to have gotten to know Angela and Ashley over the years. I emailed Angela for cookbook advice a couple of years ago, and I’m so thankful for her generous advice and support. She’s a really hardworking lady, and I know that every recipe in this book has been tested over and over again to make sure it works. I hope you’ll get a chance to pick up her new book soon.
Before I forget, if you have a spare minute, could you please hop over to Bloglovin’ and vote for Cookie and Kate? We’re up for best food blog this year (our category is about halfway down the page), which is quite the thrill!
Creamy Thai Carrot Sweet Potato Soup
- Author:
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Thai
This nutritious, Thai-spiced carrot and sweet potato soup will warm you right up! The tamari almonds are a nice, crunchy touch. Be sure to season this soup with enough salt and lime juice so the flavors really sing. Recipe yields about 8 cups soup (4 servings).
Ingredients
Soup
- 1 tablespoon coconut oil
- 2 cups chopped yellow (sweet) onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth, plus more if needed
- ¼ cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- ½ teaspoon fine-grain sea salt, plus more to taste
- Freshly ground black pepper
- Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
Toppings
- Minced fresh cilantro
- Fresh lime juice
- Roasted tamari almonds (optional, see below)
Roasted tamari almonds
- ½ cup raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
Instructions
- To make the soup: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
- Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
- Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
- To make the roasted tamari almonds: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
- Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
- Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Notes
Recipe minimally adapted, with permission, from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.
Make it soy free: When making the tamari almonds, use coconut aminos instead of tamari.
Make it gluten free: Verify that your tamari is gluten free (most, but not all, are).
Make it nut free: I haven’t tried making this soup nut-free, but here are some thoughts. First, you’ll have to omit the almond topping. You could also just omit the almond butter, but the soup will be lighter. If you like sunflower butter, you could try that in place of the almond butter. I’ve also had good luck blending soup with ½ cup rinsed and drained cooked white beans (Great Northern or chickpeas) if you want to give that a shot—I haven’t tasted beans in the finished soup.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kara Western
Oh my goodness this was so creamy, delicious and FILLING! As a pregnant woman I have had an insatiable appetite lately but this left me feeling so happily full. Added a cup of red split lentils and extra broth to up the protein, and served along thai inspired corn fritters. MMMmmmm. Thanks!
★★★★★
Kate
You’re welcome, Kara! Congratulations on the pregnancy. I’m glad this hits the spot!
Debbie
The soup was wonderful, great on a chilly fall day. I found the recipe easy to follow and will definitely be making this again.
★★★★★
Kate
A bowl of this on a chilly fall day, I will take one too! Thank you, Debbie for sharing!
Denise
I made this soup for the first time a couple weeks ago for company. We loved it so much, made a second batch last night just for me and my partner (but mostly for me). Company loved it however a bit too spicy for some. I used Maesr brand red curry paste. Definite keeper!
★★★★★
Kate
I love when that happens! Thanks for sharing, Denise. I really appreciate it.
Morgan
Do you think there’s a way to make this not spicy?
Tia
What do you recommend for those who can’t have peanuts or almonds? I have a somewhat similar soup that uses full fat coconut milk, would that be a good option here?
Kate
Hi Tia, how about cashew butter? I think the soup would still be nice and creamy without any nut butter, just less substantial. You could add some full fat coconut milk to make up for some of the richness.
Amy Johnson
I love this recipe, the squeeze of lime brings such an explosion of flavor and freshness to the soup! This is my favorite soup recipe. My roommate and I made it last winter and I asked for an immersion blender this Christmas specifically so I could make it again.
★★★★★
Kate
That’s was a huge it! Thanks for sharing, Amy.
deva gallagher
I made this soup today, and I love it!! It features some of my favorite ingredients. Delicious! We eat a lot of soup in Montana in the wintertime. We will definitely be making this again.
★★★★★
Kate
Great! Thanks Deva, for your review.
Teresa
This is by far the most delicious creamy non-cream soup I have ever had! My dh ate 3 bowls! It was so warm and satisfying on this ridiculously cold day! I can’t wait to have the leftovers for lunch tomorrow!
★★★★★
Kate
Love that, Teresa! Thanks for sharing.
Nicole
has anyone tried making this with curry powder instead of paste? I don’t have paste…
karine Poznanski
I’ve used curry powder – just a bit. Can’t take much heat in my foods, and this works. Taste, but mild heat.
★★★★
Kate
Thank you for sharing, Karine!
Nicki
I literally just made this tonight and subbed 1:1 curry powder for the red curry paste, because I forgot to check my pantry before starting. It turned out very tasty, although obviously the flavor profile will be a bit different. I look forward to trying it again in the future with the red curry, as I love Thai flavors!
The initial result turned out more like a puree than a soup, but I just added more broth until I got to the consistency I was looking for. It’s possible I went a little heavy on the carrots and sweet potatoes. :)
★★★★★
Briana
Do you have the nutrition info for this soup? TIA!
★★★★★
Kate
Yes! It’s below the notes section of the recipe. You just need to click to expand. Hope this helps!
Valerie
I have made this soup many times and it is delicious. I recently made your Lemony Lentil and Chickpea Salad with Radish and Herbs which was excellent on its own but tonight (since I had leftovers) I decided to add some to the Thai sweet potato soup which was absolutely delicious!
★★★★★
Kate
Thank you for sharing, Valerie!
Dee Dee
I will make this recipe again….and again…and again!
★★★★★
Kate
I love to hear that, Dee Dee!
Ainsley
Hi Kate! Just recently fohnd your site and so fae i love it! This recipe was so flavorful and simple to make. I added a can of coconut milk at the end and it was really smooth and lovely. Thanks!
Ainsley
Halifax NS
Kate
Welcome, Ainsley! Thanks for sharing.
Brianne
Love this! Could you make it with just regular potatoes?
Kate
Hi Brianne! Theoretically, yes. I like how the sweetness of the sweet potatoes balance the spicy Thai curry flavor, but perhaps the carrots are enough to do the job. I haven’t tried to say for sure!
Maya
I am a college student so I barely know how to cook and even I could make this and it was delicious!!!!!! I also substituted water for the broth and red bell peppers for the carrots, yum!
★★★★★
Kate
Thanks for sharing, Maya!
Claire McKenzie
Absolutely delicious. I also added a can of coconut milk which made it extra yummy and satisfying.
★★★★★
Kate
Great to hear, Claire! Thanks for your review.
Caroline
This is “the bomb”! I couldn’t stop raving over it! I made it today (we live in the tropics and it didn’t matter that it was a hot soup!). I had a handful of spicy kale I threw in at the end, the bits of green were really pretty. Did not add nuts and didn’t miss them. I am 64 years old and for a year have been cooking more and more vegetarian and loving it, so much flavor and so much healthier. Really enjoy finding delicious things on your website!
★★★★★
Kate
I’m so happy to hear that, Caroline! Thanks for taking the time to comment and review.
Maureen
This is a gorgeous soup!…Just the right amount of kick and it is so creamy and satisfying. The almonds, lime and cilantro topping pull it all together….YUMMMM Thank You!
Mo mo
★★★★★
Kate
You’re welcome, Maureen!
Brianne Debler
Absolutely delicious! So filling :)
★★★★★
Kate
Thanks for sharing, Brianne!
Gitta Westra
I recently made a carrot ginger soup from a recipe I got from a friend and loved it. When I came across this recipe decided to make this one as well. Absolutely delicious, I loved the added crunch from the topping, if I would have had cilantro on hand I am sure it would have even be better. Also this one going into my soup recipe folder
Kate
Great to hear you loved this one, Gitta!
Kim H
This was so easy to make and sooooo delicious!
★★★★★
Kate
I’m happy you loved it, Kim!
Chloe
Second time making this delicious soup and I forgot how much I loved it! This time I decided to make my own homemade red curry paste so it had more of a fresh curry / chilli taste and it was made with all fresh ingredients and wow! I could not recommend using homemade curry paste more. I love this recipe, such a great twist on a nice homemade soup!
★★★★★
Kate
Thanks for sharing, Chloe!
Rennu
Hi Chloe!
Could you please share how you made red curry paste fresh at home?
Thanks,
Rennu
Brenda A.
Rainy day and all….I just ate the last of that soup…. had frozen some of it. Not only is it a nutritional powerhouse, it really packs a flavor punch…so satisfying and filling. I LOVE, LOVE, LOVE this recipe…. thank you so much!!!
(I used 3 different types of sweet potatoes… had fun with this recipe)
★★★★★
Kate
You’re welcome! I’m happy to hear it freezes well for you, Brenda.
Michael
Delicious! I made an oil free version and cut the veggie broth in half (replacing the other half with water). It was fantastic! What great flavors. Thank you!
★★★★★
Kate
You’re welcome, Michael! Thank you for your review.
Yolande
Very yummy!
★★★★★
Kate
Thank you, Yolande!
Stacey
Hi, I have been trying to incorporate more veggie heavy meals for my picky eaters. So far I have made the quinoa vegetable soup and the enchilada casserole. Both have been awesome! I am interested in making this dish but my kids are still super sensitive to spicy foods. Is the curry paste going to be very hot and if so, do you think I could pull this recipe off without it? Thanks!
Kate
You will want the curry paste, but you can use less. Or, serve their soup with some coconut milk to help. Or some greek yogurt, something like that to help the spice.
Stacey
That’s a great idea. Thank you.
Julia
I really loved this! I’ve been hunting for new autumnal veggie soup recipes, and this was perfect. Loved all the nutty textures (especially with chunky peanut butter) and the lime juice added so much!
★★★★★
Jeannine Kim
Divine!!! Perfection! My hubby loves it as do my two boys?!? 8 & 12yrs…to please the whole crowd is a feat! Thank you. This recipe is now on permanent rotation at our home. ✨
★★★★★
Kat
This was one of the best soups I’ve had in a long time. Thanks for sharing.
★★★★★
Jolie Nelson
This Thai carrot sweet potato soup looks amazing! I’m looking for some fall soups I can freeze in mason jars. Do you think I could freeze this?
★★★★★
Kate
Sure! I haven’t tried, but I believe others have had with luck.
Sarah
Made this soup for my family and it was a bit too spicy for the kids but my husband and I LOVED it! I will definitely make this again. Maybe add tofu or lentils to up the protein. SO GOOD! Thanks!
★★★★★
Kate
Thank you for sharing, Sarah!
Kristen
Loved this! Added some chickpeas for protein last minute but it didn’t really add much to the taste- I’ll leave it out next time. Perfect as written!
★★★★★
Dawn Heckert
I made this one today because the color just made me want to smile. But after tasting it my whole body is happy! Delicious and I used just enough spices to make my nose run.
★★★★★
Chris
I’m glad I doubled the recipe because this soup is delicious!!! The whole family really enjoyed it. Thanks Kate.
★★★★★
Kate
You’re welcome, Chris!
Claire
I discovered this recipe a few months ago and have made it 3 times since (without the toppings). It is my absolute FAVOURITE soup, and I can’t stop raving about it to all my friends and family. Will continue to make this for years and years!
★★★★★
Kate
Love to hear that, Claire! Thanks for sharing.
Lauren Shook
I made this in the Instant Pot today and really loved it – cooked at high pressure for 8 minutes & let it naturally release for 5 min. Next time, I think I might try adding coconut milk, but it’s great as is. Very happy with it!
★★★★★
Kate
Thank you for sharing, Lauren!
Shannon
Hi Kate,
How many sweet potatoes do I need for the 3 cups?
Thanks!
Kate
I would suggest 2 medium potatoes. You might want to have a third on hand in case you don’t have enough since sweet potato size can vary.
Lil
I made a soup that was inspired by this one! I roasted my carrots and sweet potatoes so they got caramelized and also roasted 6 cloves of garlic and 2” ginger. I used homemade chicken broth, omitted the nut butter (although I’m sure that’s YUM) and threw in a couple inches of fresh turmeric to the blender. Finished w full fat coconut milk. Orgasmic.
Snigdha
Can we use just water instead of broth is your soup recipes?
Kate
Hi! You could, but vegetable broth provides nutrients and flavor.
Judy
Just made this tonight and my guests RAVED about it. So yummy. One of my new favorite soups!
★★★★★
Sue
Love this soup. I’ve made it twice now and it will be in my regular rotation! Any concerns with freezing some?
★★★★★
April Parise
I made this last night for Christmas dinner, a perfect delicious and nutritious way to end a day of indulgence. Everyone loved it and asked for the recipe. My husband is now eating the leftover soup for lunch and I’m a bit jealous because that’s the last of it. I’ll be making another batch very soon!
★★★★★
Kate
Thank you for sharing, April!
Kiki Ebsen
I just made it tonight! It was absolutely perfect! My husband and I loved it! Thank you . Now I’m off to get the book.
★★★★★
Anya
My first dish on my newfound vegan journey, and what a way to start! Deliciously creamy and flavoursome and fragrant. I used yellow curry paste and added spinach at the end and the result was really good. I always come to this website when I’m feeling like a soup and trust your recipes to always deliver !
★★★★★
Rachel Litzinger
I’m going to make your Carrot-SwPotato soup this week. I just found your blog, and think your recipes will help me w/my health resolutions for this year. I wanted to send a link via email to a few friends who I know would love to try this recipe, but your site doesn’t have an email option. I hope you will add this. A lot of us avoid social media for good reasons.
Thank you, Kate.
Kate
Hi Rachel! Thank you for your feedback. You can share the recipe link from the browser.
Jeffrey Rich
Delicious!
I didn’t have fresh ginger, so I used ginger powder. I kept adjusting the amount up until it tasted right. I did add a little sour cream and a tsp of cider vinegar and about 1/4 c orange juice to balance and brighten.
★★★★
Dilesh
Loved it and so did my family, KISSES to Cookie
★★★★★
Kate
Thank you!
Heidi
This soup is to die for. Very close to my favorite soup at Whole Foods. Did not change a thing and it is perfect. Sweet/spicy/savory and bright with the lime/cilantro. Cant wait to try more of your recipes!!!! Goes very well with Chardonnay:-) and rustic French bread.
★★★★★
Kate
Wonderful to hear, Heidi! Thank you for your review.
Leithy Reid
Hi Kate,
love your recipes (your roasted cauliflower soup is my favourite meal of all time!).
I’m cooking up a few of your soups this week so I can freeze as portions and have them ready to simply defrost and reheat in the microwave as easy meals for after an upcoming surgery. I love cilantro flavour, will it work/keep ok if I blend the cilantro into the soup prior to freezing?
Thanks so much,
Leithy
Kate
Hi Leithy, I hope your surgery goes well! I’m not sure about blending the cilantro into the soup. It’s an interesting idea! You could keep some on hand and then add to the soup as you reheat?
Maria G.
Hi Kate! This recipe has become a staple in my lunch rotation. I usually make it with yellow split peas in addition to the SP and carrot for additional protein. I also add full-fat coconut milk. Looking forward to making your healthy banana bread for my breakfast this week, too!
lance
Made the soup…delightful! I only had green curry sauce, but it seemed to work fine. The added lime juice at the end really sparkles and I made the almonds with Tamari…. what a great idea. Right up my alley, vegetarian with flavor, and uses easy to find ingredients.
★★★★★
Antoinette Murrell
It was delicious. I used the peanut butter, I added a bit of cream and topped it with roasted sweet peppers, sesame seeds and a few drops of sesame seed oil. I’ll be making this again in a few days. Thanks so much for sharing !
★★★★★
Jill
Really delicious and easy to make. Added an extra cup of broth and it was perfect. The lime is a must. Can’t believe what a difference it makes. Love the tamari almonds too. Thank you for a great recipe.
★★★★★
Jen
This is the first comment I’ve left on a recipe before and it’s very well-deserved. Your recipe made the best soup I’ve ever had! Since I had no curry paste, I used 2.5 tsp of curry powder with some dashes of cayenne pepper. I also used 5 cloves of garlic instead of 2 and 1/3 cup of peanut butter instead of 1/4. Turned out so flavourful! Perfectly sweet and a little bit spicy.
★★★★★
Susan
Great soup! Great recipe! This was just what I was looking for and my husband and I loved it! I once had a Thai carrot soup while traveling that I’ve craved which included chopped pear and was topped with pepitas, so that is another yummy little option to add to this spot on recipe. Thanks!
★★★★★
Rikki
I haven’t made a soup in quite a while and got to use my brand new hand held blender for the first time on this dish! It was seriously delicious. Super easy to make and perfect for a winters night. Definitely recommend and will be making again soon!
★★★★★
Hannah
I bought the Oh She Glows Every Day cookbook, which has been packed away after a move before I even had a chance to make anything. I had most of the the ingredients on hand, and did remember seeing a similar recipe in it … and I came upon your version tonight (love your site). I must say this was absolutely fabulous. I used PB instead of AB, because that is what I had, and I topped with toasted pumpkin seeds, lime. Incredibly filling and satisfying. I am a foodie and a soup snob, so consider this high praise!
★★★★★
Kelly A Redard
Thought this tasted more like carrot soup and needed more Thai spiciness.
★★
Kristen
This soup is insanely good!!! Like, my husband actually cant wait for me to make it again! The flavours work so well together and it is surprisingly filling. We had it 2 nights in a row and both times we couldn’t believe how satisfied we were.
★★★★★
Kate
I love to hear that! Thank you for sharing, Kristen.
Adam R
Ive made four recipies from your blog in the last week and every single one has been fantastic. This soup is awesome! My only tweak next time will be to add a little less curry paste. The paste I get is from the asian supermarket and has a lot of spice and salt. This soup got spicy! Next time I’ll try with the almonds. Time to order the book :-)
★★★★★
Olivia
I have now made this soup….7 times? It’s AMAZING! So creamy, filling, just perfect. It’s also fast and easy, veggie-based, and all the ingredients are cheap. Bookmarked forever
★★★★★
Kate
I love it, Olivia! Thank you so much for sharing.
Shanley
Great recipe– thank you so much! I topped it with extra crispy tofu crumbles and it was perfection.
★★★★★
Melinda
I had to make quite a few substitutions, I only had green curry paste, red onionsand dried ginger but even so, this was DELICIOUS. Such flavour in a soup. My husband was dubious but the peanut butter was an amazing addition that took it to another level. This was absolutely devoured on a cold Melbourne winter day during Stage 4 lockdown. Thank you! Will definitely make again.
★★★★★
Mariette Ferreira
Quite nice. Lovely soft sweet taste. I’d double or perhaps even trippel the ginger, I am pretty fond of ginger.
I used bone broth instead of vegetable stock, it gives a much richer flavor.
★★★
Allison
This is my favorite soup recipe to make. I’ve made it about 5 times now and every time it’s delicious. I made it last night, even though it’s 90 out, because I couldn’t wait for the colder weather!
★★★★★
Margaret
This soup blew me away! When you add the lime, the flavors really sing! I will make it again.
★★★★★
Joan Entwistle
Needed a recipe to try out my new combo immersion blender/chopper/whisk, and used all three pieces. This recipe (and the blender) is a keeper! I don’t like highly spiced dishes, but could have added more, so perfect for me.
Nicole
This soup is SO good! And very forgiving: I doubled the recipe and realized too late that I missed 4 cups veggies (I did 4 cups each of yam/carrot instead of 6 cups each). Although it looked like the texture would still be fine after pureeing, I cooked some red lentils (about 1 cup uncooked) and added them into the soup and it tastes amazing, the texture is great, and it now has bonus protein. I used peanut butter, and didn’t need cayenne as my red curry paste is quite spicy.
★★★★★
Tricis
Thus soup is amazing. Thank you for a tasty and simple soup that is perfect on a cold day!
★★★★★
Kate
I’m excited you loved it, Tricis! Thank you for your review.
Katerina
the soup works out perfectly every time. works very well with tamari cashews too. thanks!
★★★★★
Kate
You’re welcome, Katerina!
H Grech
This is probably the first time I’ve actually bothered to write a food review, but this soup is quite possibly one of the tastiest I’ve ever had. The flavours just jump out at you, and the lime at the end really completes it.
★★★★★
John
This recipe is outstanding. An 8 on a 5 pt scale. Thank you
★★★★★
Kate
I’m glad you loved it! Thank you for your review, John.
Eileen Nahan
I brought this soup to a potluck. Your going to get a few more people loving your site.
Yamina
This recipe was so easy and delicious! I came across it looking for vegetarian meals that where whole 30 approved. I love this cause there’s no diary, yet it is super creamy and filling. I ended up using a masala blend instead of the curry paste cause that’s what I had at home. I think the curry paste could be substituted by other mixed of spices if you’re not into the Indian flavors, and it would still be delicious. Thanks!
★★★★★
Lora
This soup is lovely! My 11-year old son said “I am not sure if I like these almonds or not but I can’t stop eating them.”
I really enjoy your posts.
★★★★★
Kate
Thank you, Lora! I’m delighted you all enjoyed this soup.
Dana De Winter
Really tasty — thank for the recipe
★★★★
Courtney
Delicious, simple, flavorful, and so easy to make!
★★★★★
Jillian
Hey there! Is the sodium amount on this correct? It seems huge! The soup sounds delicious though.
Kate
Hi Jillian! Nutrition Disclaimer gives more insight into what I provide. They are estimates and you can adjust by adding less salt, low sodium broth, etc. I hope this helps!
Emma
10/10!! Can’t wait to make this again. There is only a tiny serving left after it was devoured by my family last night.
★★★★★
Kate
Great to hear, Emma!
C
So flavorful and no cream! Don’t skip the toppings adds another dimension!
★★★★★
Kate
Thank you for your review, C!
Karman
The soup was great another great recipe. Thanks again Karman
★★★★★