Those are fantastic with a curry/warm spice blend!!! Ok now the recipe in post one might get a bump at some point this winter. I had not considered making it a curry type soup. I have hand made curry powder a friend made - roasted the whole spices then ground it for me. Rich, lots of flavor, not TOO hot - and would not screw up the andouille.
It is a LOT hotter than Garam Masala.