Very yummy, especially with sour cream!

Wow, what an amazing soup, served it to friends who OOhhed and Aaahed. A definate keeper.

Made this very close to the recipe originally (except I used a can of crushed fire-roasted tomatoes and a can of Rotel tomatoes) and subbed chicken stock for the veggie broth, because that's all I had and I do not use water in my soups, and I cooked the rice separately. It was ok but I still felt it was missing something. I added some cubed sweet potatoes and a bit of Garam Masala and a can of coconut milk and simmered until the potatoes were tender. I refrigerated overnight and served over brown basmati rice the next day, and this is now a favorite soup of mine! It's nice and thick, too. My hubby gives it a thumbs-up, too.

Simple and good. I would cut the recipe in half next time.

Though not necessarily a quick dish, this dish is easy to make for a college student like me. The ingredients are not hard to find and are usually things i have around the apartment anyway. I made a few small changes to the recipe that i am not sure if anyone else did because i didn't read the 119 other reviews. 1. Added Cayenne pepper to the mix... mostly to taste, i never measure anything anymore, just eyeball. 2. cubed and browned a lb and a half of tofu and tossed that in right after i stirred in the peanut butter. This adds another texture and absorbs the rich flavors of the soup. 3. This isn't as much a change to the recipe as it is a suggestion for a side. I served this with pieces of sourdough for dipping. My friends and I really enjoyed it.

This recipe was very similar to another on this site called "indian peanut stew." I made a few changes: used 4 cups vegetable stock and 2 cups chicken stock, added chopped zucchini, carrot, and sweet potato, used almost a full cup of natural chunky peanut butter and added crushed dry roasted peanuts (my boyfriend and I love peanuts). We also like things a little spicier, so I added lots of chili powder, paprika, ginger, and a pinch of cinnamon and cumin. We cooked brown rice seperately on the side which is why we used 2 cups less of vegetable stock in the stew. It definately tastes much better when it cools off or over the next couple of days.

This is excellent -- one of my favorite soups. I make a big pot of this and my husband and I eat it for several days. It's a unique flavor, but it really grows on you. Excellent with crusty bread. I usually add a little extra peanut butter.

This turned out very good. It is much like the one served at Natures (Wild Oats) natural food store. Even my husband (the carnivore) asked me to make it again.

This is GREAT soup. I use one can of HOT Rotel and one can of tomatoes with garlic and onion. Also, white rice works just as well as brown.

Yum! This soup was so surprisingly good. It was not at all what I expected. I made it just because I was curious. I will definitely make this again!

Simply the best soup I have made. Follow the recipe. I added more of the spices. I added 1 TBSP Chilli Powder and some cayenne Pepper to taste. I also added Cumin spice like other reviewers said . You will make this again and again. My Husband and I loved this so much

SOOOO Yummy. Love this recipe.

best soup ever. period. the only thing i change is adding a big bunch of cilantro at the same time as the peanut butter.

This recipe is delicious! Depending on your preference, I would recommend adding a little spice.After following the original recipe, I added in some chili powder and Tabasco to taste. Very unique flavor and great texture.

Different! & wonderful, I'll be making it again Thanks for this :-)

delicious! very thick-- more stew-like when I made it.

if i could get an iv of this i would. cut the recipe in half, used creamy peanut butter, added a couple pieces cut up boneless skinless thighs and topped with the white sauce from fish tacos(sounds wierd but it's my new favorite sauce) instead of sour cream. Can't wait till I'm not stuffed to have some more.

I really loved this recipe! I put in a little extra cayenne and then about a 1/4 tsp. of red pepper flakes. It gave such a great flavor without burning your mouth out. I also halved the recipe as it wasn't for a crowd, and took the reviewers advice of adding salsa for one of the cans of tomatoes. I did end up adding a spoonful more of peanut butter because I tasted it after putting it in and I couldn't really tell any was in there. After the about 15 minutes though you could make out the peanut flavor. I think next time I will stick to the orginal amount but only due to the fat it adds to the recipe. Overall the flavor of this soup is awesome and I'm going to be in heaven for the next couple of days. This will definately be a staple recipe from now on.