Reviewed: Feb. 4, 2007

Great recipe! I used fresh jalapeno and chile peppers in place of the dried cayenne--very spicy! I pureed only half of the recipe and left the rest chunky. I also added 1 can of pureed garbanzo beans for extra protein. Because I added pureed garbanzo beans, I added extra fat-free chicken broth to thin it out.

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3 users found this review helpful

Reviewer:

Patti R.

Reviewed: Jan. 28, 2007

mmmm. only blended half the soup for some wonderful chunks. also, if you are looking for lower fat, skip the peanut butter and its still yummy

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15 users found this review helpful

Reviewer:

jmineau

Reviewed: Jan. 7, 2007

Lovely Flavour! i used some cilantro in the soup when cooking as well as when it was served. I would have used 200ml extra water, because i found it a little thick.

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5 users found this review helpful

Reviewer:

Melanie Booth

Cooking Level: Professional

Living In: Bath, Somerset, England, U.K.

Reviewed: Jan. 7, 2007

Made this for a rainy day lunch. Delicious. I made two small changes to the recipe. First, I didn't add any cloves, and secondly I used natural crunchy peanut butter rather than bothering with chopping nuts. A very good mix of flavors. I wouldn't mind adding a little more cheyenne pepper, but I wasn't missing anything just the way it was. Certainly recommended.

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3 users found this review helpful

Reviewer:

BRIANWELSCH

Reviewed: Dec. 24, 2006

interesting flavor....I had to double up on the red pepper though. I could smell the peanut bytter, but couldn't taste it. The cilantro is a nice touch! ...my dinner party loved it...left out the peanuts (actually forgot them)..added more peanut butter and red pepper...just used two large sweet potatoes

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3 users found this review helpful

Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: Nov. 13, 2006

My husband made this for supper. We loved it. Even four year old picky eater liked it. Used salted roasted peanuts and reg smooth peanut butter instead(all we had). Not too salty. Will definately make again. Thank you.

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3 users found this review helpful

Reviewer:

Mich

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 29, 2006

Beautiful, decadent tasting soup with no cream. Use the immersion blender but keep a few larger chunks of the soup for interest.

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3 users found this review helpful

Reviewer:

JC_Lam

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Oct. 21, 2006

Other than using yams, I followed this recipe exactly. I served it to some guests and everyone raved! What a great recipe using simple ingredients. I will definitely be making this again.

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3 users found this review helpful

Reviewer:

Laura

Cooking Level: Expert

Home Town: Stony Brook, New York, USA

Living In: New York, New York, USA

Reviewed: Oct. 7, 2006

I made this soup as a filling meal following my husband's dental surgery (he must eat soft foods). Wonderful, comforting, interesting rich flavor; my husband loved it. Like others, I used canned sweet potatoes, canned tomatoes and crunchy peanut butter. The fresh chopped cilantro really set off the flavor. Will definitely make again!

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Reviewer:

Barb&Brian

Reviewed: Sep. 21, 2006

This soup was a lot of work and the end result was nothing that my husband would even touch because of the smell. I followed the directions completely and can see where it would be easier to use canned sweet potatoes and tomatoes...but I had fresh so I used them up. I thought it was okay, not something I would make or order again if I had it in a restaurant. Even though I love all of the ingredients seperately they just didn't mesh well for me.

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5 users found this review helpful