Reviewed: May 5, 2009

Wow. Habeneros are HOT! If you want a little kick in your soup, use a 1/4 of a pepper. It won't look like much, but believe me, it will be enough. I used only 1 pepper (and was completely fooled by the small size). Holy cow, I can barely eat this soup it is so spicy. Completely burns going down. Otherwise, very delicious. You can even add some cilantro and coconut water or milk for some Asian influence.

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Reviewer:

katja

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Reviewed: Sep. 6, 2008

This was almost perfect, but I would suggest the following modifications: Instead of the habaneros, which caused a lot of problems (to hands, eyes, and tongue), I would substitute 2 serranos. And also I would add 1/3 c. cream.

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Reviewer:

aakhtar2

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2007

I thought this soup looked disgusting, tasted very bitter, and really wasnt worth the time i spent cooking and liquidising it all.

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Reviewer:

Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: May 23, 2007

Wonderful recipe! I did use the habanero pepper and loved it; DH and I like a little kick to our food. I did tweak it a little, though -- we are vegetarians so I subbed vegetable broth for the chicken broth. I also boiled then pureed a potato and a few broccoli stalks to make it creamy without adding fat. Also added a can of drained white cannelini beans to boost protein. Made a yummy hearty meal with crusty wholegrain bread -- will definitely make this again!

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CMDCOOK

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Reviewed: Feb. 18, 2006

I was afraid of the habenero, so used a serrano instead. The bit of heat does add to the dish, so I wouldn't eliminate the pepper...just choose one in line with your preference for spice. I used an immersion blender to puree the soup. I wasn't sure what my husband would think of this, but before I could ask what he thought he was getting seconds!

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