All the flavors blend well together--not any one single flavor gets overwhelmed by any of the others. It's a nice texture. The chunkiness makes it heartier than tomato soups you can usually drink. The millet offers a really nice texture. I've not cooked with it before, but it has a bit of a couscous feel to it. I have an African ground nut soup recipe, one of my favorites, that reminds me vaguely of this recipe. Rice instead of millet, peppers, and curry spicing, plus peanut butter. I could almost see the latter being good here. Just a touch?