Reviewed: Jul. 7, 2008

Easily the best recipe I've found on this site. The house smelled amazing, and I will never forget the sheer joy of eating this soup on a cold day. I did have to modify based on what I had: a diced potato instead of an apple and I upped the curry powder to 3 tbsp as recommended by another reviewer. Also, I didn't have cream, but the rice thickened it up enough in my opinion!

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HabsFan1993

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Reviewed: Jul. 7, 2008

In all of my years cooking, I have never found such an easy to make soup that tastes like we are in a 5 start resteraunt accross the world! You will HAVE to try this reciepe, you will not be disapointed! I have even had a 4 year old ask for seconds!

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CookingJen

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Reviewed: Jul. 4, 2008

DELICIOUS soup! I absolutely loved this recipe, and so did my family. Since we are not big cooked veggie eaters, I took out the onion, carrot, and celery. I doubled the recipe, but cut the butter down to 6 T, instead of 8. It was a little thick, so, before serving, I thinned it out with a little milk. I also mixed in a little heavy cream, which really made the dish! Thanks!

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Loverofbaking

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Reviewed: Jul. 2, 2008

A little thick for soup, more like stew, but still great

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av8orgrl

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Jun. 25, 2008

Excellent. I used a Granny Smith apple and it was perfect for this! I added a pinch of red pepper flakes for flavor. It freezes well too!

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TC

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 18, 2008

Very good soup! To cut down on fat, I sauteed the vegetables in olive oil, and pureed everything for a few seconds with an inversion blender (no flour/butter). I also felt the taste was great without cream. I threw in three cloves of garlic and a pinch of red pepper just for fun. Overall, a very flavorful soup!

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angela

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Jun. 17, 2008

After tasting this soup in a restaurant for the first time, I immediately came to All Recipes to find a version that I could make. This is the one I chose, and it was excellent. I doubled all ingredients (except the margarine) for a larger pot of soup; added cubed potato to the simmering soup; used coconut milk instead of cream; brown rice instead of white; and used pre-cooked chicken strips instead of raw.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Jun. 12, 2008

Delicious! My husband ate four bowls. I made a couple adjustments. I cooked the rice separate. I put the basmati rice in the bottom of individual bowls, poured the soup over it (I added cayenne and extra curry), and then drizzled coconut milk instead of cream over the top. Soooooo yummy! Keeping the rice separate kept it from getting soggy. It makes great leftovers.

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TiffanyJoy

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 11, 2008

I have made this three times now, it is definitely my favorite soup. The curry and apples makes for such a nice, warming sensation. It is absolultely delicious and I didn't change a bit of the recipe. Thanks!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

Very good soup! The only changes I'll make next time are to make the rice separately (and probably triple the amount of rice) and to skip the cream which made it too rich for me.

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Chris Haas

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: La Crosse, Wisconsin, USA

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Reviewed: May 13, 2008

Easy to make and very good.

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DIRKBLACK

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Reviewed: May 7, 2008

Really scrumptious, easy to make, and ready to eat in an hour. You don't need to change a thing (though I used half-and-half instead of the heavy cream). I'm not sure how this is stretched into 6 servings, though. I recommend doubling the recipe for even 4 people, especially as everyone will want seconds!

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EMMI331

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: May 6, 2008

OMG! This recipe is awesome! I do not add the heavy cream and I do add more curry. I've made it twice and doubled it the first time and fourx the second time I made it. And now I'm about to go make it again, as I'm craving it, lol. It's better the next day too!

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Rebecca H

Home Town: Santa Cruz, California, USA

Living In: Plumas Lake, California, USA

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Reviewed: Apr. 26, 2008

I made this soup for class of grade 3 children studying India. I thought it might be a bit much for them but they loved it and had 3 and 4 servings. They liked it WITHOUT the cream. I used cut up chicken and made my stock with that and then added the meat back in. Thanks for the recipe.

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TUCKER

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 25, 2008

1PM: OH MY GOD, OH MY GOD, OH MY GOD!!! Delicious. Thank god I doubled the recipe! I'm burning my tongue, I can't wait for it to chill. 7PM: I'm on my 6th bowl, I'm about to explode and still want more. I had dessert already and still want to go back to the soup. SOS!

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Mrs. T

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Reviewed: Apr. 22, 2008

I've been searching for a new way to use curry, and this was perfect! My husband, who is not a fan of soups or vegetables, actually scraped his bowl clean! Because we prefer stews to soups, I doubled the veggies and the meat, but kept the amount of liquid and spices the same. I added 1/2 cup of golden raisins as another reviewer suggested, an extra tablespoon of flour, and omitted the cream. We don't eat dairy, and while I'd thought to sub almond milk instead, it didn't need it! I'm allergic to apples, so the only other change was to use bartlett pears instead, and they were awesome--even better than I think the apples would have been. People rant frequently on this site about giving something 5 stars after altering the basic recipe, but I suspect that this would still be amazing as-is. Thank you so much for the new addition to our recipe rotation!

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KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

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Reviewed: Apr. 21, 2008

This soup is delicious and it makes great leftovers! I chopped everything super fine and the soup had a great texture. I added extra carrots and celery, and I also used fat free milk instead of cream.

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Jennifer

Cooking Level: Intermediate

Living In: Westlake Village, California, USA

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Reviewed: Apr. 19, 2008

This recipe was absolutely delicious! It's one of the best soups I've ever tasted. I tried it with and without the heavy cream and it tastes great either way. Next time, I'll make sure to double the recipe and freeze any leftovers.

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Albertina

Cooking Level: Beginning

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Reviewed: Apr. 15, 2008

I absolutely LOVE this recipe and so do my husband and two young children. I do make some adjustments. Instead of 1 Tbsp. of curry I use 1 1/2 of curry and 1 1/2 of Garam Masala for extra kick. Not too spicy - just right. I also bump up the amount of rice to 3/4 cup. And instead of the heavy cream I use a can of coconut milk (I use the whole can, but that is for my doubled recipe). I make this recipe doubled (so you'd use 3 Tbsp of curry and 3 of Garam Masala for the doubled recipe) since my family loves it so much and it tastes even better as leftovers. The onions, celery, carrots, butter, flour, curry and garam masala all cooking in the pot together is a smell that is out of this world! I serve it with a fresh cut loaf of crusty sourdough bread. Delish!

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SummerLynn

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 10, 2008

this was really good. I made it more like a curry instead of soup, because that is what I felt like. I cooked brown rice separate for the sauce to go on. the only thing I did different was mixed the flour and some cream, then added it to the soup to make it thicken. was really good also added more curry

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