Reviewed: Nov. 8, 2009

This soup is amazing! I used light coconut milk and low sodium chicken broth. I also sprayed the vegetables lightly with olive oil before roasting. I used Thai Kitchen red curry paste which is VERY spicy, but thats ok... in the bottom of the soup cup, I put fresh pineapple chunks and a small scoop of brown rice. The pineapple added just a bit more flavor and toned the heat down a bit. Will make often this winter! Hubby suggested shrimp in it too like another cook here did.

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Milwaukee Pam

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Reviewed: Nov. 7, 2009

I didn't add any other seasonings but my curry paste is pretty heavy on the spices. Mine was not as thick as the one pictured. Mine turned out very soup-like. I think next time I'll cut down on the stock. The flavor was very good, however. My DH did heat up some leftover rice and added it to his. He said it made it more hearty. I will make this again. Great vehicle for cauliflower that doesn't involve cheese!

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kraley

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Reviewed: Oct. 8, 2009

Thanks ACARROLL3 for this recipe. I did not change a bit and "WOW" ... very tasteful and filling. Thanks for sharing and I will make it again. :0)

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

A great, easy recipe! It's become a standby for me, is really versatile and freezes well.

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KMAX1

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Reviewed: Feb. 18, 2009

I didnt have all the ingredients so I changed the recipe quite a bit. I added two diced potatoes to the vegetable stock and added soy milk. I replaced the curry paste with cumin and ginger. This turned out excellent!

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mickey

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Reviewed: Nov. 26, 2008

This was a fabulous soup - I did doctor the ingredients a bit - I added more curry paste, cayenne pepper, Kosher salt and dried basil leaves. My boyfriend insists that on the next go-around I add baby peas and shrimp - since he has very good taste, I just might listen (for once). Thank you for submitting this healthy and delicious meal. Cheers! **Update** - added the shrimp and it was . . . SWITCHED ON! (a.k.a EXCELLENT!) - Thanks again

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Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: North Providence, Rhode Island, USA

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Reviewed: Sep. 19, 2008

I gave this five stars with taking into account Caroline C's tips on adding spices. I added extra curry paste, cumin, coriander, cayenne, salt&pepper, and otherwise followed the recipe. I really think the added spices are important. I loved the smooth delicious flavor of this HEALTHY soup and will definitely make it again!

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Yum Yum

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Reviewed: Aug. 23, 2008

I loved this soup!! I didn't follow the directions exactly (as I had to wait for my husband to bring me some missing coconut milk & curry paste). Reduced the stock by about 2 cups since I like thick soups... but it was DELICIOUS! Next time I'll try a hotter curry paste and not a mild.

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Yvette C

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Reviewed: Jun. 10, 2008

Good as a very basic recipe, but it needs more seasoning - a little turmeric, ground coriander, ground cumin, some cayenne. Salt and pepper too. I made it with coconut milk but also added a glug of heavy cream. A medium potato, peeled and diced, makes it go a little further too. This turned out nicely but it needs a bit of tweakage. Thanks!

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