Reviewed: Mar. 26, 2013

This soup is amazing! I make it for our Farmer's Market and it always sells out quickly. I have to make it often because people come back asking for more. I add more of everything including potato's and spices but even if you follow the recipe to a 't' it's going to be delish!!!

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Reviewer:

Bobbi

Reviewed: Mar. 24, 2013

Delicious ! an unusual wedding of hearty tastes on your palast ! It will defnitively be a treat again for some cold evenings or spicy lunches. The orange/green/red colours in the pan were looking so joyful that I serve this soup without blending it... A great success indeed ! thank you very much.

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Reviewed: Mar. 23, 2013

This was a really awesome ! Pretty easy to make and super delicious.

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darkZ

Reviewed: Jan. 17, 2013

This soup was interesting! I don't even know how to describe it. It kind of reminded me of a blend of peanut soup that was mixed with an Indian flavored soup. I was looking for a pureed soup to make in my Vitamix blender today, for lunch, and decided to give this one a try. I had sweet potatoes I already roasted in the fridge. I made 1/2 recipe. The only other change I made was using 1 can of diced tomatoes for the whole tomatoes and 1/2 the amount of ginger as I just find the flavor dominant in recipes. I still would have preferred to of reduce the ginger even further. The soup was creamy and thick. I sauteed the onion in the olive oil in a small pot on the stove until soft and then stirred in the garlic for about 30 seconds. I added it and everything else to the Vitamix machine and cooked on high for 9 minutes. 1/2 recipe yielded about 6 servings. It was fine with cilantro, but I honestly just liked it with a sprinkle of salt and pepper on top.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 3, 2013

I absolutely love this recipe. It's a very hardy soup with a lot of flavor. I think once you've made it for the first time to make it again is pretty quick.

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Reviewer:

cahicks

Reviewed: Dec. 13, 2012

Interesting concept. Note that in my version I omitted the peanut for cashews and the peanut butter for more cashews. I did not add salt, but rather added sea salt roasted cashews. Still needed salt. The texture is weird, the water called for is too much (and in my version I had about 20% more sweet potato and tomato than called for, but kept the water cited). This dish is rich, but lacking in something I can't quite figure out what. Cilantro is a must. Without cilantro, the taste is flat and earthy. Cilantro compliments and enhances it well. I think next time I will try it with vegetable broth over plain water. I think that is the missing dimension here.

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