Reviewed: Nov. 21, 2008

"Peanut Soup? What was she thinking?!" is probably what my guests thought when I announced what was for dinner, but everyone loved the soup! It takes a lot longer for brown rice to cook then the recipe states so either increase cooking time or pre-cook the rice. I will bump up the spice next time (I don't like spicy food but this needed more kick even for my taste). Thank you for this recipe!

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SPICYCAT

Cooking Level: Expert

Home Town: Central Point, Oregon, USA

Living In: Sandy, Oregon, USA

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Reviewed: Nov. 7, 2008

It may have been authentic, but it didn't work for my taste buds.

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IronChefWannaBe

Cooking Level: Intermediate

Home Town: Avon, Connecticut, USA

Living In: Manhattan, New York, USA

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Reviewed: Nov. 2, 2008

This was a good soup but not the best I've ever had. I liked the flavors and it was comforting. I followed the recipe exactly except I added some more spice to my taste. So I upped the chili, red pepper, red pepper flakes and cumin. I could taste the peanuty flavor with the recommended amount and I also added french green lentils with the rice because I thought they would be good in it and have alot and cooked it longer. Also because of what I had on hand I subsittuted wild rice medley (good)and fire roasted diced tomatoes (recommend this change). Also which I think helped the flavor alot is I used fresh ground peanut butter from my neighborhood grocery so the peanut taste was very fresh and strong. On a personal note, to anyone who buys reduced fat peanut butter, don't!!! It's horrible for you and peanuts have good fat in it for you and your replacing it with more sugar and corn syrup instead when you do that. Sorry personal rant for the day.

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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2008

This is definitely something different and I liked it. As someone else said brown rice takes a while to cook and the directions are a bit off in that respect. Some indigestion occurred, but overall worth a try.

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DJBeefStroganoff

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 22, 2008

The soup was alright. But I thought it needed more peanut butter. My leftovers tonight will have some added peanuts.

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Jen VB

Cooking Level: Intermediate

Home Town: Chelmsford, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Oct. 21, 2008

I made this the night before I intended to have it, because I knew the flavours would improve given the chance to mingle. (I cooked it until the rice was almost done, and then let the pot sit undisturbed on the stovetop til the next day. Then, I heated it to boiling, and simmered on low until the rice was cooked.) The combination of flavours is weird at first, but tastes better with every serving. I used veggie broth, fresh tomatoes, and additional chili powder. The day after, I stirred in a bit of hot Mexican-style tomato sauce and it was even better. Garnishing with chopped nuts or using chunky peanut butter is a must--the crunchiness is great.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 23, 2008

Very yummy, especially with sour cream!

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Momto4

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Reviewed: Sep. 21, 2008

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

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Wishmouse

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Reviewed: Sep. 15, 2008

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.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Aug. 19, 2008

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

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Lee

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Reviewed: Aug. 17, 2008

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.

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Aaron

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Reviewed: Jul. 28, 2008

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.

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 18, 2008

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.

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Elise

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Reviewed: Jul. 8, 2008

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.

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sarahfraser

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Jul. 7, 2008

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!

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Liz

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Reviewed: Jun. 14, 2008

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

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LOVELAMBERT

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Reviewed: Jun. 2, 2008

SOOOO Yummy. Love this recipe.

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hlyman

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Reviewed: May 29, 2008

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

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milkmom

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Reviewed: May 19, 2008

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.

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