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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathryn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AwesomeTara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LPDNVR

Cooking Level: Expert

Home Town: Pocahontas, Iowa, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

danielle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shana

Cooking Level: Expert

Living In: Williams Lake, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

silagh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

Delicious and so easy and fast. I prefer this type of soup creamy so I peeled and cubed the sweet potatos then boiled them (faster than baking) I them added the water from boiling to my vegetable broth for more sweet potato flavour and blended. Served with a tbsp of sour cream with diced cilantro whipped in.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Kele

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2009

This was good, but I didn't find it very good thus the 3 star rating. I felt like it was missing something, and additional curry did not make up for that.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sanderson3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

This was very unusual for my taste. I wasn't sure if I liked it until about the 4th spoonful. Then, I finally felt the heat in the back of my mouth. Then, it made me want to keep eating it. It's always nice to try new things.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jennifer A.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

This was very good...i had some leftover sweet potato to use, perfect! next time i will puree it all for a smooth texture; maybe I´ll even add some natural ground smooth peanut butter... Thanks for the good recipe...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

somecookin'

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2009

I LOVE this soup! Substituted chicken broth for veggie, added some chunked red bell pepper in with onions/ginger, used Thai Kitchen red curry paste, and accidentally grabbed a yam instead of a sweet potato hehe. It turned out great, though. I'll make this again and again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

elfie789

Cooking Level: Intermediate

Home Town: Meriden, Connecticut, USA

Living In: Redwood City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2009

Exceptional! Will make it again and again. Substituted curry paste with 1 t-spoon of cumin, 1t curry, 1t ginger, 1t chili.) Also pureed one small bunch of cilantro with 1/2 a lemon worth of lemon juice and added a teaspoon of the mixture to each plate. The green cilantro mass against the red soup base looked very pretty!

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

ukerakuk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

Yum! So good and so easy. I actually followed this recipe exactly. I will be making it again soon. As with most soups, it was better the next day.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Andrealikestocook

Living In: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

This was pretty amazing! I used 'Taste of India'- Hot Curry Paste and some minced garlic as well. I also used diced bell peppers and than blended it all together. Then i dropped in some canned straw mushrooms. After i poured the soup into serving bowls I sprinkled the top with some diced bell peppers and a little cilantro.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Bronx, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

Delicious! The first 2 stores I went to didn't have red curry paste so I had to use green. The soup still came out wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

FANTASTIC! Thanks for posting!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Candie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Great sweet and spicy flavor combination. I made this for my vegan brother on Christmas. He loved it. Next time I will cut down the roasting time to 35 min. b/c my potatoes came out a little mushier than I would have liked, though they still (thankfully!) held their shape in the soup. Also, I will use about half an onion next time. My onion was quite large and I don't like to eat so many straight-up onions in my soup.

Was this review helpful? [ YES ]
0 users found this review helpful