The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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Reviewed: Nov. 4, 2009
Great soup! The vegetables caramelize beautifully with this method (though I think it would also work fine in the oven, which would take longer but keep my hands free for other things). I added extra cayenne pepper, lots of black pepper, and used heavy cream instead of 1/2 & 1/2; otherwise followed as written. I didn't find it at all too sweet - these are sweet potatoes, after all. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 2, 2009
I tend to change most recipes I use, but this one was perfect. Freezes well too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 27, 2009
My family loved this recipe. The ginger gave the soup some 'heat' which is perfect for the fall. Combined with the nutmeg and pepper, it also made the soup smell heavenly as it cooked. It was very creamy. I substituted soy milk for the half and half. I forgot to get the peanuts, so I garnished with walnuts. We will certainly have this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 28, 2009
This is a nice fall soup. The spices are just right, and I love how the cayenne doesn't hit you at first, but sneaks up on you. I bought honey roasted peanuts especially for this, but I don't think they added that much to it; in fact, I would use plain roasted peanuts in the future.
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Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 23, 2009
It's a little sweet for me but i really enjoyed it for a change of pace with sweet potatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 17, 2009
Added curry and cumin. LOVED This! I make it quite often changing up ingredents. All in the ways, they still all turn out fabulous. I do cook potatoes night before in oven or mic to speed the process.
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jp2

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 1, 2009
My family and friends love this soup. I make it exactly as written. I once used fresh ginger...don't, it is just right as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 9, 2009
This is one of the richest, silkiest, velvetiest soups ive ever had. This is so wonderful. The only alterations i made was using unsweeteded plain Silk soymilk and added one more clove of garlic. This is so simple and so impressive. I served it with a small side salad with a drizzle of caesar dressing and it was to die for!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 22, 2009
Very nice and creamy! I wanted to taste the sweet potatoes and not taste like pumpkin pie so I cut the ginger back to 1 tsp. and used just a pinch of nutmeg and cayenne. For the chicken broth I used 2 Knorr chicken cubes dissolved in the 3 cups of boiling water.
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 5, 2009
I really like this recipe. I halved the potatoes with butternut squash and halved the ginger and cayenne and omitted the nutmeg. Just for personal taste. I also used Greek Yogurt instead of half and half. It gave it a tangy flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 5, 2008
Wonderful! Smooth, spicy soup. Just the right amount of zip. I love it!
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Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 9, 2008
If you do not have a blender, make it any way. You can mash it with a fork, or just eat it as is. The flavor will still be tasty. I'd only had sweet potatoes cook one of three ways. The combination of these flavors was a nice surprise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 28, 2008
This is the best soup I have ever made. Seriously. It was exactly what I wanted it to be...creamy, sweet, with a little spice. YUM. My husband couldn't get enough...he said it was absolutely delicious. This recipe is definitely a keeper. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 10, 2008
This is an awesome recipe. I have a friend that just raves about it. I have had to make it for her several times now. I really like that it is relativly simple. I also think that the honey roasted peanuts really add something to this dish. Thank you for this recipe.
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Cooking Level: Expert

Home Town: Gridley, California, USA
Living In: Hayward, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 5, 2008
This was good, but we liked the left-overs even more with two easy additions. I thought the soup needed a little something, so I added a teaspoon of curry powder and a couple tablespoons of peanut butter to the remaining soup. It was excellent!
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Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA
Living In: Marquette, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 31, 2008
I used left over cooked sweet and white potatoes. I still caramelized the potatoes in the pan. I also added maybe 1-1/2 tsps of cayenne which really kicked it up. No sugar. No need for it. The potatoes are sweet already. Plus 2% milk instead of whole, which I had to keep adding as the soup kept thickening
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Jim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 3, 2008
very good
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Photo by bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA
Living In: Belgrade, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 2, 2007
I'd probably go 4 1/2 as I needed to work on spices, and definitely didn't use as much ginger/nutmeg/cayenne as called for. However, it gets the full five stars as it's packed with nutrition with low fat. Oh yeah, I just used milk thicked with a bit of cornstarch which I threw in the blender to get the last bits of soup. The instructions were great. Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 30, 2007
Great texture, great flavor! I only used 1/16 tsp of the cayenne pepper and it's just enough!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 1, 2007
This soup was fantastic! I made it for my husband for our Christmas dinner and he raved about it! It was quick, easy, and delicious!!
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