Reviewed: Apr. 22, 2012

Used more garlic, sweet potato as I had no regular potatoes and blended it. Delicious! Thanks for the recipe.

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Reviewer:

trixcooks

Reviewed: Mar. 31, 2012

Delicious--added lots of lemon juice, carrots, and almond butter instead of tahini.

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Reviewer:

asleight

Reviewed: Oct. 5, 2011

I had "some" fresh spinach that I added to the onions and garlic step to precook based on certain reviews. I think it was less than half. I did 8 small-medium potatoes and cooked garbanzzo beans from dry. I think my dh will not like, my 4 year old doesn't like but i think it is passable. Tahini taste is a little strong.

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Reviewer:

TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

Reviewed: Sep. 5, 2011

We made this one night for a vegetarian friend and were addicted at the first bite! Even my Dad, a meatatarian eats it every time. I'm not sure why people think it should be cornstarch, we have used corn meal every time and it adds to the flavor. Also you have to make sure the spinach is cooked all the way, and we have frequently ground up sesame seeds and added a few drops of sesame seed oil when we couldn't find tahini. Wealways serve the soup and let everyone add their own cayenne pepper to their preference, this recipe is amazing!!

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Reviewer:

Joleen

Reviewed: Jan. 6, 2011

I couldn't find my coriander so I went with tumeric, a favorite of mine with cumin. I preferred the soup as is rather than pureed.

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Reviewer:

jsjlandy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Dec. 11, 2010

Outstanding! Added more cumin and coriander for a fuller flavor; used 5 cups chicken consomme, lite coconut milk, the leftovers of simple roasted chickpeas and frozen spinach (didn't fully defrost or cook - just plopped the frozen chunk into the hot liquid). Would add more spinach next time. And there will definitely be a next time!!

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Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Feb. 12, 2010

This soup is good without rocking my world. I substantially followed the recipe, with only minor changes, including cornstarch instead of corn meal and low fat condensed milk in place of heavy cream. I think the texture benefited from partially pureeing it and the lemon juice suggested by another reviewer was a good enhancement.

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Reviewer:

Mirandamom

Reviewed: Nov. 9, 2009

Wow, did I underestimate this soup! It was absolutely delicious! I normally use canned coconut milk instead of cream, half and half or milk, and it lent a nice exotic flavor with the tahini, chickpeas and coriander. I used corn starch instead of meal, can't imagine using that, as other reviewers suggested. I've used tons of recipes off of this site and this is a big suprizer- one of the best yet. I lazily added garlic pwder instead of fresh. This blew our socks off! Thanks so much for the great recipe, it's to die for~:))

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Reviewer:

funbycynthia

Reviewed: Nov. 9, 2009

i substituted yogurt for the cream and its delicious. great soup!

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Reviewer:

SEEMA21

Reviewed: Feb. 2, 2009

Made with cornstarch, canned potatoes, cannelini beans, and frozen spinach.1/2 tspn cayenne was too spicy, would add less next time. Felt it tasted a little too 'powdery', like the cumin wasn't cooked properly (would suggest adding cumin immediately to onions & garlic to help the powder flavor of the cumin cook out). I'm Indian and have cooked with ground cumin and ground coriander quite a bit and should have known better. Overall, a pretty good recipe, healthy, and different.

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