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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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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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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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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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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LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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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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gremlinhill

Cooking Level: Expert

Living In: Wilton, Connecticut, USA

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Reviewed: Jun. 17, 2008

excellent

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nomadicfour

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 5, 2008

This is good. Next time I may add another potato and a bit more curry. I definately will make it again!

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 19, 2008

This is definitely a good soup. Would be good for visitors. The lemon, I think, is a really nice touch. I used veg broth to make this a vegetarian dish. Easy & quick to make.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: May 17, 2008

Not half bad for such a low cal recipe. I boiled some chopped celery with the potatoes and added a bit of yellow onion to the green onions and added a clove of garlic (all stuff I had that needed to be eaten before it went bad). For those not watching their weight as closely, a grilled cheese sandwitch is awesome along side this.

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ktchristmas

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

Very good. I used coconut milk instead of sour cream and I threw in some Halibut chucks for the last five minutes. Very delicious!

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KrazyKristi

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Dec. 9, 2007

WONDERFUL. It is even good without the sour cream. I have also added a little more curry for added spice. Everyone always raves about this soup.

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MIDNATTROS

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Reviewed: Aug. 22, 2007

There are a lot of flavors going on in this. I think it would have been better without the lemon and with more curry powder. I could barely taste it. Good for a low cal, low fat dish, though.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 31, 2007

best soup I have ever had

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KATIJGY

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Reviewed: Feb. 16, 2007

I am reviewing this again because I changed the four stars to five with a few changes I added. It was wonderful before but for my taste I have tweeked it with the following: I sauteed 2 cloves of garlic with the onions then added the spinach, along with kosher salt and freshly ground pepper until completely cooked. I used two potatoes reserving 1/2. Threw all together and used an emulsion blender to puree. Added the sour cream mixture then added the reserved potatoes and used a potato masher to break them up which added some texture. (Also used madras curry). My friends and family now BEG me to make this frequently. Thank you for this wonderful recipe!

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ANNE49R

Cooking Level: Expert

Home Town: Brownsville, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 5, 2007

Tasty and filling! This recipe is sure to become a new favorite, since I always have the ingredients on hand. I didn't puree anything and used diced white onions instead of green. Needs a dash of salt, but this is a great soup.

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KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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Reviewed: Jan. 24, 2007

My soup turned out okay, but also I didn't have all the ingredients and so it could have been my own fault. I used potato flakes instead of a potato and added a can of tomato sauce and some basil. I didn't have any sour cream, but I think if I put a dollop in my soup it would round it out perfectly!

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Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 12, 2007

I made this soup last night for dinner with jerk chicken & pineapple rice. This was the perfect touch. I used soup base instead of already made broth, added one clove of garlic in with the onion, used regular (not lowfat) sour cream,squeezed a fresh lemon, and served with fresh baked baguette bread. Also, when adding curry powder,I used 2 HEAPING teaspoons. We love the curry taste. A little tip to make it easier...If you are using a blender, add about 1/2 cup of broth to the potato spinach mixture. It will puree much easier this way. ENJOY!

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martie

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Reviewed: May 26, 2006

not for me or hubby, tasted very bland and baby foodish.

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Hayke

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Reviewed: Apr. 30, 2006

We enjoyed this. I only had 4 oz. light sour cream and it was great. I also cut some extra green onion to garnish with.

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ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

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Reviewed: Mar. 8, 2006

This soup was fabulous. Made it entirely vegan by substituting the chicken broth with vegetable and instead of sour cream I used Tofutti's Better than Sour Cream. I also added a carrot to the onions when sautéing. I thought the soup could have used more broth as mine was extremely thick. It was still delicious though and this will be a permanent soup recipe in my collection. I served it with a dollop of “sour cream” and an extra squeeze of lemon.

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