•As written, this soup is vegan, although meat lovers may enjoy the addition of sausage – anything from a bulk Italian (which would need to be sautéed before adding the broth) to chopped links of fully cooked turkey or chicken sausage would work well. To accommodate different eating preferences, you could stir the cooked sausage into the bowls of only those who want it. I recently did this with some slivered chorizo and it was quite good. That said, even the meat lovers in my family enjoy this soup in its vegan form.
•For a heartier, stew-like meal, you could serve over a scoop of cooked rice, quinoa or couscous.
•This soup would also take well to the addition of greens like spinach, kale or Swiss chard. If using, remove any tough stems and roughly chop the leaves, and then add the leaves in the last few minutes of the cooking time to give them time to wilt.
•Garlic fans may enjoy adding 2-3 minced cloves in the last 30-60 seconds of sautéing the onions.
•While the curry flavor is quite mild and complements the soup nicely, you may swap it with an equal amount of chili powder for a slightly different flavor profile.
•For a slightly creamy finish, you could stir in a dollop of plain yogurt. Optionally, coconut milk would likely be a nice addition when using the curry option.
•For an extra hint of fresh flavor, stir a quarter cup or so of fresh, chopped cilantro or parsley into the finished soup.
•The last time I made this soup, I substituted a portion of the vegetable broth with homemade turkey stock from my freezer.
•Finally, for a fun garnish with kid-friendly appeal, you could crumble a few tortilla chips or whole grain crackers over the top.