Reader Interactions


  1. I used dill for my spice. It was surprisingly good. I will add this to my regular recipes. Thank you

  2. Thank you, Thank you!
    This is such a great soup. I live in Belgrade ,Serbia and we have a product where peppers are in sour cream. (the google translate calls it “angry chop”), but really it just means they are finely chopped and irregular. Adding this made your delicious soup even easier!

  3. This was SO good! I halved the recipe and had the double portion as a one-dish weeknight dinner, and it absolutely hit the spot. So quick to prepare, and so satisfying, no sides needed! I did add the optional parsley and a few squeezes of lime, and that added a wonderful freshness to the soup. This is an absolute winner and definitely something I will make often, thank you so much!

  4. Oh my, this was delicious!! I used my beloved Thai curry paste instead of chipotle and it’s so delicious. Cold or hot!

    • I’m a bit afraid the soup doesn’t stand reheating (at least not boiling, it might separate; maybe very careful reheating works). For me it didn’t turn brown after storing it for a couple of days in the fridge.

    • In the end of the post (Tips for variation) I suggest the combo of coconut cream and lemon juice for a dairy-free version.

  5. I recently got a bag of frozen avocado chunks. It seems like these might work well in this soup. What do you think?

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