Reviewed: Mar. 16, 2012

fantastic. I added ginger.

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Reviewer:

Rochelle

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Reviewed: Mar. 1, 2012

Quick and delicious. I substituted sage for the basil and added 1 tsp of minced garlic and 1/2 T of curry powder. Fantastic! Even my 18 month old loved it! Will definitely be making this again.

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Reviewer:

brownbear427

Reviewed: Feb. 29, 2012

This was such a great recipe! Very, very simple, but very, very good! I roasted the sweet potatoes first (cut in half length-wise and put skin-side up on a baking sheet, bake @ 400 for ~25min, then peel skin off. Gives such a great flavor, definitely worth the time!), and I also added some carrots, and used an immersion blender (such a great invention!). Served them with Cranberry-Apple muffins from this site, and it was a very fulfilling, flavor-filled meal. Will definitely make this again (and again, and again!) :)

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Reviewer:

dcore22

Reviewed: Feb. 15, 2012

This soup was delicious! I am the type who can never leave well enough alone so I added about 1 tsp. chopped celery leaf, some chopped baby carrots (3-4 larger ones), a clove of garlic chopped, and used olive oil instead of vegetable oil. Thanks to previous rater who mentioned this freezes well, I have half a batch in the freezer as we speak. I will absolutely make this again!

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: Huntingdon Valley, Pennsylvania, USA

Living In: Abington, Pennsylvania, USA

Reviewed: Feb. 2, 2012

Simple to make! Some suggestions: I sauteed the sweet potato cubes with the onion and celery. Also, I added all my spices (hint of curry, cumin, garlic powder, and pepper) during the saute step to infuse the flavors into the veggies more. Served it in a bread bowl.

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Reviewer:

Miranda

Reviewed: Feb. 2, 2012

A nice simple healthy soup. Other then adding garlic, I made it as posted. Everyone ate it, there were no complaints, but no compliments either.

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Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: Jan. 29, 2012

I thought this was very good. It is pretty flexible as I had more of some things and less of others. Thanks for sharing.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Jan. 29, 2012

Delicious and easy. Mine turned out rather thick but the potatoes I used were pretty large, as another reviewer commented something similarly. I suggest simply toggling the amount of chicken broth depending on what consistency you like.

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Reviewer:

countcrimsonite

Reviewed: Jan. 25, 2012

Perfect! Top with freshly grated parmesan cheese or Pecorino Romano and it is even better!

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Reviewer:

beachlings

Reviewed: Jan. 3, 2012

Loved it. Used white sweet potatoes that I precooked, mashed and added a bit of butter. Seasoned with garlic, ginger and paprika with a dash of curry.

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