Reviewed: Nov. 2, 2009

First time cooking with cardamom. I'd use less cardamom next time. Other than that the soup was very good.

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mes777

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 3, 2009

I love this soup! I also have it on cool gray days when I want to be cozy. I am a fan of cardamom always so I wouldn't decrease the amount at all. Also added a bit of garlic and use fresh ginger if I have it on hand. Chicken stock does give it a little more roundness. Delicious!

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ginadt

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jun. 10, 2009

pretty good. i also would decrease the cardamom a bit, otherwise great flavor and spice. i did add a bit more broth at the end, as it was pretty thick. Served it with grilled cheese the first night, and over brown rice for lunch the next day. flavors really developed overnight, and it made great leftovers.

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Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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Reviewed: Apr. 20, 2009

I like the taste of cardamom a lot, but I think it overpowers the rest of the flavours in this soup. The red pepper flakes add a very nice tingle.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 8, 2009

This is wonderful! I used chicken stock for the water, but other than that I followed the recipe to a T. Any ideas on what other dishes would go well with this soup?

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Erika

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Reviewed: Jan. 8, 2009

I served this as a first course to a fancy dinner party. Everyone loved it. I followed the recipe exactly with the exception of added more water/broth to improve the consistency. Since I used cayenne, I served yogurt with fresh dill on the side. I will make this again!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Dec. 12, 2008

Making just a few changes to accommodate the vegetarian in my house and to tweak to our taste, this soup was easy to make and had a very nice balance of flavors. Changes: I used low sodium vegetable broth instead of chicken broth, increased cinnamon from 1/4 tsp to 1/2 tsp, added ~ 1/2 tsp each salt & fresh ground pepper, and added ~ 2 tsp sugar. Easy and tasty, but makes WAY more than 4 servings. It also does make a thicker soup, but the thickness fit the richness of the spices. The warm flavor was great for a chilly night and was soothing for the cold I had when I made it. Great recipe!

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emma

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Fairfield, California, USA

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Reviewed: Dec. 3, 2008

In place of cinnamon and cardamon I used 3 tsp. garam masala which is a spice mix containing coriander cinnamon, cardamon, cumin, and black pepper. I also had to add a great deal of water to get a nice consistency and after eating a bowl I thought the flavors could be enhanced more with butter, salt wasn't enough. Sorry if you're watching your diet. With those adjustments I give it 4 stars. This recipe is a nice start.

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Coco

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Reviewed: Dec. 2, 2008

Delicious! I did not have tumeric, so I put in a little Tandoori spice in addition to the other spices. I used fresh ginger, freshly ground cardamom seeds and a little black pepper. The only other change I made was to blend half of it and leave chunks for a hearty stew like consistency, and I doubled it for left overs.

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sky

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

This was a really good recipe! I added a clove of garlic but I think it'd be better without it. I substituted half of the butter for olive oil, added a pinch of brown sugar, and substituted coreander since I didn't have cardamom. It's a bit spicier than I thought it would be, but a good balance. I added some crushed pita chips on top when serving.

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April

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Reviewed: Oct. 14, 2008

This was a really hearty and tasty recipe! I even used half a bag of frozen carrots to save time and didn't notice a difference in flavor. Also added four cups of stock instead of the water and skipped the red pepper flakes, so my version probably had a little more salt and a little less kick --- but it was still plenty spicy. Served it with plain yogurt to ease the burn.

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Dancing Monkey

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Reviewed: Oct. 7, 2008

Loved it, with minor adjustment. I also needed to add about 2 more cups of stock (veg was nice) to keep it from resembling baby food. Tried leftovers the next day adding a little coconut milk. Not bad, but I like it without better. Delicious, try it.

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FOODCHICK23

Cooking Level: Expert

Home Town: Flemington, New Jersey, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 29, 2008

I made this for dinner. The taste was great but I felt it needed a bit more spice and it was really really thick. I toasted some pine nuts and shredded some aged parm. cheese and it was great!

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Allison Lee

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 19, 2008

This is a very tasty soup because of the spices. It's a perfect soup for a cold Fall or Winter day. The two little changes I will do next time is to add the hot spices at the end while blending so that you can test taste. Mine was a little bit too hot. I think I would also do a creamy version next time.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

We really liked this soup. It has some good spice. I am interested to try a creamy version and add coconut milk. We will make this one again.

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DEEDKEV

Cooking Level: Intermediate

Home Town: Jarvis, Ontario, Canada

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 29, 2008

I modified this due to diet restrictions. Left out the butter. However I fresh ground the cardamon and the cinnamon. I also added Garlic which made up for the lack of the butter nicely. I might add Butter Buds the next time and use a light vegetable broth instead. It took the changes well and I don't think I lost the original recipe in doing so. I highly recommend this one.

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philocrates

Living In: Yellowknife, Yukon, Canada

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Reviewed: Feb. 27, 2008

Yummy! This soup is so yummy and comforting! I doubled the recipe, and put a little too much cayenne, so I added some cream cheese to cool it off. Perfect! Thank you! The cardamom and the sweet potato go so well together.

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kris

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Reviewed: Feb. 15, 2008

Everyone loved this soup. I followed the directions by the book and it turned out perfect. Its very similiar to a soup that I had at a tea shop in Oakwood, Ohio.

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Reg

Home Town: Prestonsburg, Kentucky, USA

Living In: Dayton, Ohio, USA

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Reviewed: Feb. 7, 2008

This was very sweet, spicy and rich. Yum! I didn't have cardamom but used everything else. Plus I added 2 cloves of garlic and served it with garlicky homemade croutons on top. You should probably not serve this alone for the whole meal because like the other reviewer said, its a bit too rich to be your whole meal.

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 27, 2008

This soup is fantastic! I used fresh ginger instead of dried, and included a couple of cloves of garlic. I also added some red lentils to the sweet potato and carrots while it was cooking, and blended in some soft tofu to give it some protein at the end. It's a hearty, healthy, feel-good meal and is forever included in my rotation. Thanks!

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basia

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Sweet Potato and Carrot Soup with Cardamom

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