1.) To make this a low calorie soup with only 69 calories in a cup, omit the coconut milk.2.) I'm a big fan of steaming vegetables since it helps preserve more nutrients. If you wish, you can steam your carrots first and add then to the pot with boiling water. Then immediately puree and serve. 3.) The reason I add the cayenne pepper as a garnish is to keep this kid friendly. If you prefer a spicier soup. Add you diced cayenne chili pepper to the stock pot at the same time you add the onions, garlic, and ginger. This will allow the spice from the pepper to evenly spread throughout the entire soup.4.) You can substitute the coconut oil with olive oil, if needed.