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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Patti R.

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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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jmineau

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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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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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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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BRIANWELSCH

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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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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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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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Mich

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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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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JC_Lam

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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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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Laura

Cooking Level: Expert

Home Town: Stony Brook, New York, USA

Living In: New York, New York, USA

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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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Barb&Brian

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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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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jun. 23, 2006

I have made this about four times and have it down to a science. It is my favorite recipe that I have made from AllRecipes so far. Flavorful, interesting and easy. The only shortcuts I take are canned tomatoes and chunky peanut butter. The cilantro on top really completes this soup. Highly recommend!

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Lindsey

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Reviewed: Apr. 23, 2006

I loved this. I used 1 15oz can of diced tomatoes, and 1 24oz can (I think) of canned sweet potatoes instead of the fresh versions, just to speed things up. The only problem I had was finding a saucepan big enough to fit all the ingredients in! I ended up only adding half of the "water" (I used veggie broth instead) at first and not adding the other half until the end when the peanut butter was added. I used crunchy peanut butter rather than peanut butter + peanuts. Cilantro on top was great! I pureed about half of the soup and left the other half chunky. I served it over brown rice in a bowl. A great meal!

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jan. 28, 2006

I love this recipe. Its easy and can be made in a flash. I tend to use canned tomatoes and sometimes canned sweet potatoes if I dont have fresh on hand. I skip the blending stage and instead of using smooth peanut butter and roasted peanuts I kill two birds with one stone and use natural crunchy peanut butter. Cilantro IS a wonderful compliment to the soup but not necesssary.

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foodfanaticdebi

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Dec. 14, 2005

I used 1 can of diced tomatoes in place of the fresh, and adjusted the spices to taste. I used natural peanut butter, and I think if you are looking for "sweet", you should used regular. I reserved some of the peanuts to use as topping, which added a nice crunch. The cilantro really made a difference in the over flavor of the soup. I would make this again.

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HN73

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Reviewed: Dec. 4, 2005

This recipe is inexpensive, easy, quick to make and was a HUGE hit at the party at which I served it. There was only one total vegetarian there, but the omnivores gobbled it down, even though there was another pot of soup (which also got rave reviews) and other food there. This soup was the hit of the night. It has an exotic taste (much like Indian food, as you can imagine from the spices, plus I used garam masala instead of the cinnamon and cloves), but that nice, nutty peanut butter flavour is there as well. The only other thing I did different than the recipe was omit usage of the blender. I just smashed it all together with a potato masher.

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MacAonghais

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Reviewed: Nov. 25, 2005

Delicious. My friend likes it when I leave half chunky and half blended, more like a stew over rice.

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POPPINS99

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Oct. 30, 2005

What a delicious and very healthy soup. My husband and I loved drinking it from a mug!

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FLORES88

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Reviewed: Sep. 21, 2005

This soup is FANTASTIC. I don't usually use cilantro when it's called for in recipes, but it was the perfect compliment to this soup. We had some of the leftover soup two nights later and it was even better. Thank you for sharing, we'll be having this one often!

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FLYNNE

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Reviewed: Jun. 10, 2005

for those who like peanuts and earthly flavors, this soup is awesome. i absolutely loved all the different flavors, my boyfriend not so much, but then he is more the traditional type. i'll make this again for sure!

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norway

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Reviewed: May 22, 2005

I didn't even have all the ingredients and this soup is still great! I left out the peanuts, ginger and coriander. It was still very yummy, like something you'd get at an ethnic gourmet restaraunt!

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