The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 18, 2008
This is fabulous. It's pretty thick, so I serve it over rice. I would definitely recommend pureeing before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 15, 2008
Wonderful soup! Will make it again for sure!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 10, 2008
Very good and very different! I peeled and cut up the sweet potatoes and onions and added them to boiling chicken broth. Cooked for ~15 min., then pureed everything. I also added 1 package of frozen carrots that had been microwaved and pureed with ~1/2 c. water. Added coconut milk, lime juice instead of lemon, red curry paste, 1 tsp. ground ginger, and sesame oil. Omitted salt and cilantro. The lime juice was a touch overpowering for my tastes and the coconut flavor a little too mild, but maybe that's my fault for playing with the recipe!
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 2, 2008
I thought this was quite delicious. Even my husband loved it and he doesn't like sweet potatoes. I did make a couple changes, though I didn't want to make them. I had no curry paste, so I used some powdered red curry from my spice rack. It added a good flavor, but I definitely want to do it with curry paste next time. Also, I used jarred fresh minced ginger instead of sliced root because I didn't have any root. And I blended some of the potato up (I was using leftover boiled from Thanksgiving) but not completely, so there were still some lumps and stuff, for character. I definitely want to make this again, but exactly by the recipe next time.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 30, 2008
Really good. A great way to use the leftover sweet potatoes from Thanksgiving. The only reason I'm giving it four stars instead of five is that my boyfriend wasn't wild about the soup. I made the following changes to make the soup healthier and more authentic: 1. Used lite coconut milk from Trader Joe's instead of regular coconut milk to cut down on the calorie and fat content 2. I added more curry paste than the recipe called for- about 1 1/2 table spoons. I really like Thai curry flavor and I'm used to really strong Thai curries from restaurants. 3. Substituted fish sauce for the salt in the recipe and I added it while the soup was simmering 4. I cooked it for way longer than the original recipe calls for. After I added the sweet potatoes I simmered the soup for about a half hour. 5. Here's the big thing. The soup tasted bland, but I put 3/4ths of the batch into the blender and it made the soup go from ok to great. It made all the flavor from the sweet potatoes come out. 6. I added the cilantro, but not the sesame oil. The soup really didn't need the extra flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 25, 2008
I thought that the curry really made the soup wonderful! Instead of red curry, I used yellow and vegetable broth. I would recommend this soup to any vegetarian! Great job!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 24, 2008
great recipe. I boiled the sweet potato. I substituted the coconut milk with half and half instead and used curry powder instead. Simple, fast and easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Nov. 23, 2008
I omitted the salt and sesame oil and used olive oil instead of vegetable oil. I also peel, diced, and boiled the sweet taters until tender rather than baking them. This is very flavorful and has a nice spicy kick (depending on the heat of your curry paste). I'll definitely make this one again.
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Cooking Level: Expert

Home Town: Vinton, Louisiana, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 21, 2008
EXCELLENT flavor! Fast supper technique: Put up broth to boil, (I used chicken rather than vegetable) peel the sweet potatoes, chunk them up into the broth, chunk up the onion and add to the broth. Substitution for curry paste and fresh ginger: 1 t chili powder, 1 t cumin, 1 t ginger, and 1 T curry powder. Once the potatoes were cooked, puree in the blender with the lemon juice and then pour back into pan and add the coconut milk, chopped cilantro & sesame oil. I skipped the salt. VERY tasty and quick! Garnished with a seasoned sour cream/yogurt blend and we can hardly wait to have leftovers tomorrow night!
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Cooking Level: Expert

Home Town: Silver Bay, Minnesota, USA
Living In: Colfax, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 17, 2008
This was full of flavor and easy to make. You can also blend it in a food processor if you prefer a creamier soup. I recommend more ginger!
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Cooking Level: Expert

Home Town: Juneau, Alaska, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2008
sauted Onion and Ginger in Coconutbutter, used red chili paste + 1 Tbsp. Currypwd. instead of red curry paste, then added Coconutmilk, Stock and cubed Sweet Potatoe, cook for 20 Min., puree and added lemon and cilantro, no salt... wonderful soup
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 21, 2008
This is the BEST soup I have ever made! I've been trying some coconut curry recipes on this site, and this is exactly what I was looking for. Restaurant quality. I added a handful of mushroom slices. Next time, I'll add more. I just made this soup a second time and I puried it after it was done. This time I didn't add mushrooms. Very good. drinkable.
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Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 22, 2008
This recipe is amazing. I made it for an Autumn equinox appetizer soup. It was completely devoured. Next time I would add some whole straw mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 19, 2008
Excellent! I added straw mushrooms and used a mixture of American and Vietnamese sweet potatoes...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 8, 2008
Delicious! We doubled the curry paste to add more spice and also added about a teaspoon of fish sauce. As another reader recommended, we added mushrooms and next time I'll add red bell peppers too. Excellent!
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Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 13, 2008
Great soup! I changed a few things...I added squash and actually pureed it and it worked great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 3, 2008
My husband and I love this soup! I made it lots of times, it's so easy, but tastes sooo good and different! The combination of the sweet potato, the coconut and the spicy curry is awesome. It's a winner to show off to friends and family. The fresh cilantro is a must. I also add mushrooms
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 27, 2008
i love this recipe! I have made it twice now. I also add vegetables with the onions so that the soup is more hearty with cubed tofu before adding the liquid. Its great. i never have the curry paste, so instead i use chilis, curry powder, cumin and coriander powders.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 5, 2007
I made this soup today. I will not change anything. It really is good. A keeper for me.
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