Reviewed: Jan. 18, 2012

This is a tasty soup that both my husband and I enjoyed. It was slightly sweeter than I expected (and than we both prefer), which is why it didn't get 5 stars. I used a high quality yam that was quite deep in color, which potentially contributed to the sweetness.

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Reviewer:

sbnm

Reviewed: Nov. 14, 2011

Very yummy and easy to make! I used at least twice the amount of broth.

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Reviewer:

Statlady

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Cooking Level: Intermediate

Reviewed: Oct. 5, 2011

This is a definite 5 star soup! I double the chicken broth, and lightly fried the yams before adding to the boing broth. I then sauteed the onion, adding chopped cellery and garlic cloves (about 5) for a few minutes before adding to broth, and sauteed and added a diced potato instead of rice. It has become my favorite soup!!

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Reviewer:

Lynn Grant

Home Town: Quesnel, British Columbia, Canada

Reviewed: Jun. 24, 2011

This was a great soup. I had to increase the amount of broth used, also subbed brown rice for wild rice. delicious.

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Reviewer:

Jopejo

Reviewed: Nov. 6, 2010

Hello. Yes it needs more chicken broth, and a bit longer to fully cook the rice. I would say reduce the first 20 min, and give the rice longer. This way it doesn't get too mushy. It was delicious! I added some baby carrots :)

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Reviewer:

whats a ladle?

Cooking Level: Beginning

Home Town: Oakland, California, USA

Reviewed: May 26, 2010

My mom, being mom, of course said "This soup is WONDERFUL dear, it's just PERFECT." (Ah, moms. So nice even if your dish tastes like doggy poop.)Sadly, my bro and I followed the recipe exactly. The big problem was it turned out too spicy and the rice didn't fully cook. Texture was good though, and the taste could have been a lot worse, I guess.Only OK.

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yummychef

Reviewed: Mar. 3, 2010

My wife made this and I thought it was boring. It tasted like pureed yams and curry powder. It wasn't as elegant tasting as an Indian dish, tho it smelled like it. We are vegetarians, so we omitted the chicken broth and used veggie broth instead. Maybe it's better with chicken broth? I tend to like dishes with many facets of flavor and this wasn't my cup of tea. I prefer my wife's white bean soup which is just as simple, but bucket loads more flavorful.

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lancej

Reviewed: Jan. 3, 2010

a great combo of sweet and spicy. i used 4 cups of chicken broth and 1.5 lbs of yams. the only reason this wasn't a 5 is because i'm not the biggest fan of spice, but that's not the recipe's fault ... if you really like curry, you'll love this. i peeled the yams before dicing.

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Reviewer:

RobynHG

Reviewed: Nov. 15, 2009

I used vegetable stock to make it vegetarian. The box was just shy of 3 cups since I used it for another recipe and added close to a cup of water. I used Bismati rice instead of wild rice. There were 2 yams on hand, which might have been around 2 pounds. I used actual garlic instead of the powder and sauteed it with red onion and omitted the onion power. While tasting I added a touch of garlic salt, and more of the spices to the soup.

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EZMERELDA129

Cooking Level: Beginning

Living In: Albany, New York, USA

Reviewed: Apr. 20, 2009

My hubby loved this, I didn't have 2 pds of yams so I used 1 pd. yam 1 pd. sweet potato. Still very very yummy:) I was scared they wouldn't cook so I cooked them separately(the yams and potato) from the rest. I also used 4 cups of broth, didn't add the onion powder and cooked the rice for 25 min. in the broth then added the potatoes just until they heated up again. Very very yummy and easy. We had this on a hot evening and it still was great! Thanks

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