Great soup! I didn't even add the cream and it was creamy! Healthy and full of flavour! A definite repeat in my kitchen :)

This was really great, and it was exactly what I had been craving. Here are my adjustments: I used skim milk instead of cream (what I had on hand, & wanted to keep fat down), crushed red pepper instead of cayenne (what I had on hand), and added a sprinkle of dried ground ginger. It had just the right amount of bite to tease the palate but certainly would not be classified as spicy. Would definitely make this again.

This soup was very easy to make, and very good though I did have to substitute 1 can of vegetable broth as I only had two chicken broths in the pantry.I feel this made no difference to the taste; I also warmed the broth before blending it in the food processor with the sweet potatoes. I brought the recipe to work the next day to share with co-workers.

what a simple yet very tasty soup. I was short on the sweet potatoes so I added one can(the small size)of cut sweet potatoes to the fresh ones and pureed them together. YUM!!!!

I liked this soup, it had a nice flavor and could be served with something more substantial - I don't know what though... My family loves sweet potatoes, but were NOT fans of this soup and would rate it much lower.

Very good, and very easy! I used skim milk instead of cream for a low-fat version!!

As usual I used the recipe as a starting point and was pretty pleased with the results. Instead of putting potatoes in the oven I peeled and cut mine (only 2 of them) added an onion, wrapped them in foil and baked at 400 degrees for about 40 min till everything was soft. I used about half the broth, pureed the pototoes and onions put the puree on the stove to simmer and added a cup of coconut milk (I had some on hand that I needed to use up.) After tasting the mixture I added a pinch of brown sugar, the nutmeg, a pinch of ginger and a pinch of ground cloves. It tastes pretty good. The coconut milk adds A LOT. I can't imagine what the soup would taste like without it! Have fun with this one! You can do just about anything you want... (within reason) :)

This soup was pretty good. Buut I would not try to use it as a meal. It would make a nice accompaniment to a sandwich.

Wonderful soup. I used whole milk and it worked fine. Be careful when adding caynenne pepper! A little goes a long way!

My husband said 5, I said 4, but I'll give it the benefit of the difference. He says it would go great with Thai food, I agree. It has a bit of a MILD curry taste, quite good!

What a good way to eat more sweet potatoes! I used red pepper flakes instead of the cayenne pepper and it worked out fine. Next time I would try 2% milk instead of the cream. This is super filling - I just had some and now I kind of want to take a nap under my desk.

This was good! I skipped the sugar and milk and still really enjoyed this soup.

As others, found that I needed more sugar that the recipe called for. A packet or two of Splenda did the trick. I have finally realized that I do not like nutmeg, so I will be omitting that in the future. Good, easy fall/winter recipe.

This is the best! It's simple to make; it can be made the day before and refrigerated and it is absolutely delicious. My guests loved it. I used 5% cream and even tried skim milk. It would delicous both ways.

Recipe worthy of space in the recipe box. I used 2 Tablespoonns Brown Sugar Splenda and it was perfect. Easy, excellent tasting recipe.

I made this according to the recipe except fot the brown sugar. I used Splenda and added a heaping 1/4 cup. It turned out to be a little on the sweet side for my taste, but my daughter thought it was the best soup she ever had!

It was good but I found that I had to add a lot of brown sugar to my taste - probably used 3/4 cup or more. Also, add the chicken broth a little at a time - 32 oz. was more than enough broth for me. I am not sure I would make it again since I felt it needed so much sugar.