Reviewed: Sep. 8, 2012

Really good, especially for a healthy vegan soup. Consider cutting the pepper in 1/2. It's pretty spicy as listed.

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Reviewed: Oct. 25, 2012

I just made this and absolutely love it! The flavor is fantastic. I was a little skeptical about the lime juice and a full tablespoon of curry but it is great. I did add a medium onion. I used light coconut milk and a 4 cups of vegetable broth. Oh and only a 1/2 teaspoon of pepper. Thank you for this great recipe.

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Sandi

Reviewed: Oct. 27, 2012

This is a fabulous fall soup! I added a red onion, cut the curry in half and used lite (5%) cream in place of the coconut milk. I would make it again the same way.

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Reviewed: Nov. 12, 2012

Incredible soup! I adjusted the recipe for 8 servings and am sorry I didn't make even more. It was as good or better than any soup I've had in a restaurant and that comes from a soup-aholic! 5 stars from me!

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Linfri

Reviewed: Nov. 28, 2012

Delicious! I also roasted a sweet onion, used chicken broth and 2T Brown Sugar. Dinner party worthy!

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SusanAB

Reviewed: Dec. 12, 2012

Excellent recipe and really easy to make. I added some ginger, which made it even yummier.

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nataliel

Reviewed: Dec. 19, 2012

Yum!

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ie22

Cooking Level: Expert

Reviewed: Jan. 5, 2013

Delicious and easy! I found the carrots took longer to cook than the cauliflower, so I might chop them smaller next time? I used half the curry powder and it had a nice 'bite'.

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islandgirl

Reviewed: Jan. 10, 2013

This soup is really yummy! I know it's a vegan soup but I did add some diced chicken breast to it because of who I was feeding. It really didn't need the chicken though, it's good enough on it's own. :)

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