Reviewed: Mar. 27, 2009

I really enjoyed this soup and will definitely make it again. My kids though it was a little too spicy, but it was perfect for me!

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julie

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Reviewed: Mar. 26, 2009

BAM! Great recipe! -As others did, I did not pre cook the sweet potatoes... I just added them to the broth and let them cook. I also added about a cup of left over rice to the mix. I didn't have veggie broth, so I used chicken broth. I also added chicken to this soup. I will for sure be making this again!

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GoBeavers

Cooking Level: Intermediate

Home Town: Tualatin, Oregon, USA

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Reviewed: Mar. 26, 2009

Delicious and easy! I used a hand blender to blend the soup and it tasted delicious. My boyfriend liked his soup poured over some rice. It was so yummy!

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Jen

Cooking Level: Intermediate

Home Town: East Meadow, New York, USA

Living In: New York, New York, USA

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Reviewed: Mar. 25, 2009

This soup is AMAZING! I let it simmer all afternoon b/c I had the time. I also used a submergable blender at the end. I did add some extra curry paste, and I used powdered ginger. I will DEFINITELY make this again. Also, although the sesame oil made the soup look great, I don't know that it was necessary.

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Mar. 25, 2009

This has a great flavour BUT as a soup it is a no.no for me but as a curry sauce it is great. I used 1 kilo of potatoes and coconut cream I then added 15 oz water and the stock and the result was restaurant quality Korma Curry, I sometimes use prawns either raw or cooked or marinated chicken in tandori powder and yoghurt overnight than grill and put together with the sauce. Because it makes so much I usually freeze in takeaway containers enough for each meal this way it is an extra quick meal if you use cooked frozen prawns, a meal in a few minutes. Almost forgot I then put the whole lot into a blender to make a smooth sauce.

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Janie

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

This is a great soup. Love the texture, love that spicy twist to it. I will definately redo.

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Claire

Cooking Level: Expert

Living In: Aylmer, Quebec, Canada

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Reviewed: Mar. 23, 2009

What a lovely soup! It's also incredibly easy. The only tweaks I made were: microwaving the sweet potatoes (about 10 minutes for 2); adding some cumin seed to toast after the onions were soft; and omitting the sesame oil - I actually tried it, tasted it, then hurriedly skimmed it off - it makes what is otherwise a light, bright soup too heavy and musty for my taste. I am thrilled with this recipe and will use it again and again. Thanks so much!

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 22, 2009

Delicious. I pureed the whole thing instead of leaving the sweet potato in chunks, because my kids like smooth soups. A definite keeper.

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WILDWIRE

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Reviewed: Mar. 20, 2009

By far the best soup I've made! Followed the recipe exactly. Exceptional flavor, and different - our guests raved over this one. The curry paste adds a lot of depth to the overall flavor. I will definitely make this one over and over again.

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Allie B

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Fort Saskatchewan, Alberta, Canada

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Reviewed: Mar. 19, 2009

So Good!! I added a cooked chicken breast, cut into pieces. The chicken went well. Next time I think I'll try some green beans in it. A keeper for sure.

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Tabitha S

Cooking Level: Intermediate

Living In: Weehawken, New Jersey, USA

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Reviewed: Mar. 17, 2009

I made this soup and my husband gave it a 10! I added 1 tbsp garlic chili paste, and substituted basil for cilantro. I also added sliced carrots about an hour before I served it. Soup simmered for about 3 hours before serving...was very spicy. To reduce heat cut back on garlic chili paste. Served with nice Zinfandel YUMMMMMMM

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PAULA

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Reviewed: Mar. 17, 2009

This is a 4-star recipe as written, but with a few tweaks...it was the best soup I'd had in a while! I boiled the potatoes, onion, and some garlic in chicken broth. When they finished cooking, i mashed them with a potato masher. also, didn't have curry paste or fresh ginger,so I used the spices suggested by other reviewers. it still seemed a little bland, so I added some chili paste and that kicked it up nice.it was still "missing something" until I added sour cream to each bowl as it was being served. That took it over the top! it was incredible!! can't wait to make it again :)

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Jewel

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

I had some shrimp stock that I made by boiling shrimp shells with celery and onion, so I used that. I also pureed the soup. It was delicious.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 16, 2009

This recipie looked SO good I just had to try it! I'm SO glad I did!! I tweaked it a little... I used College Inn Culinary Broth in the Thai Coconut Curry flavor, the whole 32 oz box, even though it was 4 cups...because I'd pureed everything, it was thick enough to substain the extra cup of liquid. I also used yellow curry instead of red, because - one I'm not a huge curry fan, and two I didn't want it to be too spicy for the kids. I also omitted the cilantro & ginger, since I'm not a fan of either. Everyone LOVED it!! YUMMO! It's definately a keeper :)

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Aug3166

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Reviewed: Mar. 16, 2009

My husband, father and sons hated this! In fact, the next night when my son didnt want to eat his dinner, my husband threatened to make him eat the "orange" soup...my son ate his dinner. But I thought it was okay. wont make it again. something was off and I followed the recipe exactly. The cilantro is the only thing that made this soup edible.

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Jerami

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Reviewed: Mar. 16, 2009

OK, so I didn't have the sesame oil the ginger or the coconut milk.. but I did have coconut cream, madras curry paste and the other ingredients, like others I boiled the sweet potatoes and onion, although I can see the flavor of roast sweet potato would come throw. o n a plus side you can reserve the water for the stock

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Guzziowner

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

Yumm!! I love this soup! I didn't add the lemon juice yet, I need to get some from the store but even without it, this is a 5 star recipe! I really recommend buying the red curry paste- Thai Kitchen brand- it seems expensive for such a little jar, but once you use it in one recipe you will realize it is magic and find tons of other uses for it! Powdered spices can't compare! Yum yum I might eat the whole pot since my husband swears he hates sweet potatoes, but I have a feeling he is going to convert when he smells this! p.s. look for lite coconut milk, it's worth saving those calories!

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BettyScoop

Cooking Level: Beginning

Home Town: Rocky River, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 16, 2009

This was awesome and so easy to make. I, like another reviewer, peeled and diced the sweet potatoes and boiled them rather than baking them and having to scoop out the flesh (less mess). Will be making again. Thanks!

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Mar. 15, 2009

It does have quite a bite to it and a lot of people will find it a bit too hot. Peeling and cutting the sweet potato into bite sized pieces and roasting in a bit of olive oil and salt/pepper saves time and mess. Also for those who like ginger but not slices of it could use the grated ginger you can buy in the stores. Then the flavor is there but not in slice formed. I also roasted a bit more potato and puree'd it with some of the broth to slightly thicken up the soup.

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Searchgirl

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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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