I made a few modifications to the soup. As other reviewers suggested, I cooked the veggies in garlic and oil before adding the chicken broth. I stuck to sodium free broth, and then added salt to taste at the end. I probably more than doubled the curry powder, and also put in some garam masala. I would have used a food processor on half of the soup, but I don't own one. I think this would have given it a really nice consistency. Otherwise, I great base soup - I'll definitely make it again. I added a little extra curry powder to up the spice, and put in some

Reviewed On: Nov. 9, 2009

I made this dish with a few changes- I opted for vanilla yogurt rather than the coconut milk to lower the fat content, and I added some asparagus. It was a bit spicy, but still fabulous. I served it with some quinoa.

Reviewed On: Apr. 29, 2009