Reviewed: Feb. 4, 2012

I love this. I used2 packages of frozen spinach, which may have been a little too much (maybe next time 1.5 would be better), but for the few spices added it has a lot of unexpected flavor. My wife liked it but would have preferred more spice (maybe cayenne pepper or a spicier curry powder?).

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Reviewer:

jbbwitter

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Riverside, California, USA

Reviewed: Mar. 17, 2011

IGNORE THE PICTURE! I didn't read the other views carefully and didn't realize the soup would look nothing like photo. I also didn't read the recipe before making it... oops. So when I was getting out the spinach out, I spotted some asparagus and thought I would throw some in with the green onions. I suppose I made curried spinach ASPARAGUS soup. I liked it - I would do it again! I used a meatless "chicken" soup base, omitted lemon juice and used nonfat greek yogurt. I didn't add all the spinach - it was quite thick and rich without all of it. I have an immersion blender on order from Amazon, so I pureed it in my food processor. I think it would sell well to most adult family members and at church potlucks - which tend to be vegetarian. Go ahead try it - just don't imagine the photo. Think GREEN - VERY GREEN.

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Reviewer:

Mrs Smith

Reviewed: Jan. 4, 2011

While I may have changed around the cooking method (one less pot to wash) and omitted the potato (imo, not necessary when using a slurry), this soup came together very quickly and blended into a bright emerald green (gotta love immersion blenders!). Watch the amount of curry powder though -- mine is dangerous, so there was no way I could have added the full 2 teaspoons without setting mouths afire -- start small and taste, taste, taste.

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Reviewer:

Nicolette

Reviewed: Apr. 22, 2010

This was really delicious. My whole family loved it, even the little kids. I could probably eat all of it by myself. It tasted very creamy and rich even though it was fairly healty. The only thing I would mention is that the photo looks nothing like the actual soup, which is a beautiful green color.

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Reviewer:

Mrs. W.

Reviewed: Mar. 28, 2010

This soup has a pretty bizarre texture. That may be in part because I didn't remove the stems of the spinach. But it was tasty and filling and creamy, I would make it again in the winter.

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Reviewer:

xtinab33

Reviewed: Jan. 27, 2010

For those of you who like to "tweak" recipes, this good soup is even better with bacon (I use turkey).

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Reviewer:

4givnCyn

Cooking Level: Intermediate

Home Town: Red Bluff, California, USA

Living In: Kennewick, Washington, USA

Reviewed: Mar. 23, 2009

This was really good - I think it's missing a little something for my taste so I'm going to tweek it a bit going forward. Overall, great soup that I look forward to making again. Thanks for sharing!

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Feb. 18, 2009

This was good and comforting. I made this for a sunday supper at a freinds and even the non veggies easters liked it. I love curry so that's probally why i liked this so much. I made a few minor changes, i sauteed yellow onions and garlic instead of the green onions and added a pinch of red pepper flakes. Instead of sour cream, I used non fat greek yogurt just because I like the taste better and its so healthy for you.

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Reviewer:

HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 3, 2009

This was such a great and simple soup! It was a snap to make with very few ingredients. I used an immersion blender to mix ingredients. Also, I added all ingredients to one pot (with the exception of the potatoes which I cooked separately). I will definately make this again!

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Reviewer:

LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

Reviewed: Aug. 14, 2008

Delicious! RAVE reviews in our house. Used leeks in place of the green onion, and the flavor really came through in a nice way. This is one recipe where it's really important to taste and adjust seasonings several times throughout the process, as curry powder can vary widely in strength and quality depending on source (and age) of your curry. Start with half the curry and lemmon called for in the recipe, then add more to your taste. Lemon zest, rather than lots of lemon juice, worked well for me. One note: I got lazy with the spinach leaves and didn't stem them very well (using baby spinach, thought they'd be tender enough). They weren't; strings got all wrapped around my hand blender and I had to pull them out by hand :-( But the end soup was fantastic. Thanks for the recipe, & next time I won't be so lazy!

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