4. Stir in cilantro, lime juice and salt. Garnish with a pinch of ground cumin.

Recipe tips

--Although you'll be tempted to eat this soup the second it's done, trust me wait a few minutes for it to cool. Some of the flavors are delicate and come through better when the soup isn't piping hot.

--I used Madras curry powder because I like the heat it has, but you can use whichever curry powder you have on hand.

--There are so many more things you can add to this recipe: homemade vegetble stock in place of water, a little mango chutney or grated apple for fragrance and sweetness, shredded unsweetened coconut for texture, and a green chili for throat-tingling heat.

--Lime juice is added at the very end because of its delicate flavor; any sooner and you'll simmer the flavor away.

--The pinch of ground cumin adds a sweet note that tickles your taste buds as you bring each spoonful up to your mouth.

--This recipe only uses half a can of coconut milk; the remaining coconut milk can be placed in a container in the freezer for the next time you make this soup.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)