I thought this was excellent. I pretty much made it as written, except I did add a bit more ginger and some garlic powder. I didn't think it was bland at all. Because I used a tough cut of beef, I marinated it in soy sauce and garlic for about 2 hours (after slicing it), so maybe that helped to give it more flavor than some have said it has. I also added some carrots, mushrooms, and onions, but it would have been fine with just the beef and broccoli.

Reviewed On: Nov. 4, 2009

I made this because I had some evaporated milk I needed to use up, that was tainted with curry, so I found this recipe in the search for ingredients. I didn't put chicken in it, or carrots, but it's still good. I halved the recipe. It's a nice little soup to throw together quickly with ingredients you might have on hand.

Reviewed On: Nov. 1, 2009

I gave this 5 stars because it's very similar to one of our favorite fall soups, but much easier to make. I didn't have any soy sauce on hand, so used 2 tsp. of Worcestershire sauce instead and it was still good, but probably would be better with the soy. It's a great base recipe. You could add sliced sauteed mushrooms and onions to this, and it would be great. The consistency is that of a creamy hot cocoa, so if you're expecting a heavy soup, you won't find it here. For those afraid of using that much curry, don't be. It's not as spicy as you might think in this dish.

Reviewed On: Nov. 1, 2009