Reviewed: Dec. 17, 2007

This recipe was ok. It was easy to make and not bad. But it also wasn't great. Just unimpressive. I think I expected it to be a little spicier and I even added more cayenne than the recipe said.

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Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 10, 2007

Perfect, just like the african soup I tasted in Hawaii. I loved it!!!! Didn't change a thing.

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Nov. 12, 2007

Turned out very rich--we ended up using it as a dip for bread as opposed to a straight soup. With a little more heat, it would be delicious over noodles. Great flavor.

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OZONED

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Reviewed: Nov. 6, 2007

Absolutely delicious. I love this soup and have made it many, many times. Changes I made: 1) Use only 1 tsp on very, very finely minced fresh ginger 2) I add ground chili peppers along with the cayenne 3) I don't use the ground peanuts (don't care for the texture) 4) I don't bother with the cilantro - it has so much flavor as it is

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Gretchen0037

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Reviewed: Nov. 5, 2007

This just tastes weird to me. I don't like the peanut butter taste in the soup. It over powers everything. It needs to be spicier or something. It is too rich. I am not sure. Wish I would have made another type of soup. Yuck....

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 30, 2007

SOUL SATISFYING! Especially in the winter. This is the recipe that has made me register with this site. I didn't have coriander by itself, so I substituted that, the cinnamon and cumin with a pre-mixed CURRY spice powder. Worked fine. Also, if you like your soup with a lot of chunks in it....just blend about 3 cups of it. I'M DROOLING NOW.

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Ravenous

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Reviewed: Oct. 26, 2007

Great soup! 1. Changed water to chicken broth and used only 2 cups. 2. Used a can of tomatoes instead of fresh (that's life). 3. Used about 4 tbls of crunchy peanut butter and cut out peanuts. 4. Added more cayenne; it needed a little kick. YUM! Healthful too!

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dingwoman

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Reviewed: Oct. 7, 2007

Great recipe! I did double the peanut butter and it was just as delicious! Great vegetarian recipe and very filling!

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g.lyn

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Reviewed: Sep. 27, 2007

I'm SSOOO dissapointed with this recipe. It smelled heavenly while is was cooking - the aromas from the spices were incredible. Unfortunatly, the smells didn't translate to the taste, and now I'm left with a big pot of soup that I'm no too excited to have to eat.

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SYNCHORSWIM

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 15, 2007

I loved this recipe! I used a 900 ml carton of vegetable broth instead of the water and added a 19 oz can of chickpeas. I used 2 medium-sized yams, rather than sweet potatoes, and I don't know how much they weighed. I only pureed about half of the recipe and then added 1/4c of dried black currants at the end and let it cook for another 5 minutes to plump the currants. Adding the fruit made this recipe similar to the Delicious Chickpea Curry (also on this site), but this was so much better with the peanut butter and chopped peanuts. Really good combination of flavours.

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RachelS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Sep. 2, 2007

EXCELLENT! I used 2 pounds of sweet potato, subbed vegetable broth for the water, simmered uncovered, used 6 TBSP peanut butter (put it right in there in the food processor while I pureed the soup) and used a half TSP of cayenne - we like it spicy! I'll make this again and again.

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Alana

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 30, 2007

This was good. I cut down the liquid by about half based on other reviewers recommendations, then replaced half of that with heavy cream to make it thicker. I also cooked it for a good while to soften up the potato chunks. Finally, I added rice to it and cooked until the rice was done, which helped offset the grainy texture. It doesn't look too appetizing on its own (kind of looks like baby food) but in a nice bowl with Garnish it's nice. If you reduce the liquid even more you could probably also serve it as a tasty version of mashed sweet potatos.

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Cat

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Reviewed: Jun. 25, 2007

I made this recipe almost exactly as is, with the addition of one red bell pepper, 1/2 tsp of salt and an extra tablespoon of peanut butter. This smelled wonderful and maybe with some tweaking could taste that way too, but as is it is way too watery. Next time I will use only 2 cups of liquid and I will use chicken broth, and more cumin because I love that stuff. Unfortunately, I have to throw this batch away... hence the 3 stars.

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EVILBEE

Cooking Level: Expert

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Reviewed: Jun. 14, 2007

YUM! Need I say more. This one will go in my recipe box for sure. Perfect just as it was submitted, without any adjustments.

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Reviewer:

bkjanke

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lantana, Florida, USA

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Reviewed: Jun. 6, 2007

this soup was amazing. the slight touch of peanut butter paired with the rich, creamy flavor of the tubers, followed by the bite of cayenne... was overwhelmingly wonderful. i made a few changes though... i used half sweet potatoes, half yams, then threw in some leftover butternut squash i had. i most definitely used FRESH tomatoes. i also used about 3/5 of water from veggie broth. i served it over millet for myself, while my boyfriend ate it with sourdough bread. we both loved it. besides the pain of food processing hte soup, it was all very easy to assemble and had an authentic taste. i will use this forever more!

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