Reviewed: Mar. 14, 2009

I made this weight watcher friendly by using butternut squash instead of sweet potatoes and light coconut milk. I thought it was fabulously, wonderfully delicious!!!! It tasted sinfully rich and was only 1 point per cup! I used an immersion blender to blend all the ingredients into a velvety soup. If you don't have an immersion blender and do a lot of soups get one - they are wonderful!

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Reviewer:

Lightcooker

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Mar. 14, 2009

I couldn't fine red curry paste in japan so I used Curry Powder. Next time I'll order the paste on the internet in advance. This is an excellent soup!

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Reviewer:

LLSANTIMORE

Reviewed: Mar. 14, 2009

This was awesome! Changed a few things, I peeled and boiled the sweet potatoes, then blended them with the coconut milk. Put that in with the broth and onions and then added the spices instead of chili paste. As per another review 1 teaspoon ginger, 1 teaspoon chili powder, 1 t- cumin, and 2 t-curry. I also put in cayanne for extra spice. And then thickened it with 1 tablesoon cornstarch. I wanted to make this more like a thai dish than soup. So I made rice on the side and browned some chicken to add at the end. It was fantastic! But, adding the sesame oil flattened the taste so I added more curry to taste and next time I will add some brown sugar to sweeten it up. Great!

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Reviewer:

Kathryn

Reviewed: Mar. 14, 2009

This is a keeper. Very light, delicate flavor and apetizing texture. I used dried ginger instead of fresh and curry powder instead of paste. Will make again.

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Reviewer:

Alina

Reviewed: Mar. 14, 2009

Made my own vegetable broth with what I had in the refrigerator and instead of curry paste, I added 1 tsp Chili powder, 1 tsp Cumin, and 1 tsp Curry powder as suggested by another reviewer. I also pureed the soup in a blender, as the last step before adding sesame oil and cilantro. Very creamy and delicious!

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Reviewer:

Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Holly Springs, North Carolina, USA

Reviewed: Mar. 13, 2009

This dish was excellent. Spicy without burning and very flavorful. I took it to a potluck and everyone loved it. Easy and not time consuming.

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Reviewer:

AwesomeTara

Cooking Level: Intermediate

Home Town: Weirsdale, Florida, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 11, 2009

This soup is great although I thought the sesame oil overwhelmed the soup, but I love thai curry flavor. I blended the soup with about 2/3 of the sweet potatoes and then added the remaining chopped up sweet potatoes for a little texture.

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Reviewer:

LPDNVR

Cooking Level: Expert

Home Town: Pocahontas, Iowa, USA

Living In: Denver, Colorado, USA

Reviewed: Mar. 11, 2009

delicious! I followed the recipe almost exactly and it was amazing. I had one bowl, went back for a second and had to stop myself from a third! The only thing I did differently was micro'd the potato to save on time/energy.

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Reviewer:

danielle

Reviewed: Mar. 11, 2009

So, so, so good!!!I used chicken broth, as I didn't have veggie broth. I also added red lentils to the mixture and simmered until they were soft. I didn't bother with the cilantro and seseme oil, and the soup was still very tasty. The lemon juice really kicks up the flavour of the soup. The only problem I have is that the soup isn't kid friendly. My boys wouldn't even try it.

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Reviewer:

Shana

Cooking Level: Expert

Living In: Williams Lake, British Columbia, Canada

Reviewed: Mar. 11, 2009

SLOW COOKER OPTION. Put all but coconut milk into slow cooker. Be sure to peel and dice sweet potatoes. Turn on low heat for 7 hours. Process through blender, put back in cooker. Add coconut milk and garnishes (diced red peppers, cilantro, options are endless...) serve with home made bread. Tastes even better when curry marries overnight.

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