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

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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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Sher

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Reviewed: Apr. 20, 2009

my husband loved it! Made it by the recipe.

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Kimberley

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Reviewed: Apr. 13, 2009

This was a really easy dinner. I added a can of navy beans for protein and used a handful of pearl onions instead of one big one. The curry with the yams was suprisingly good. Warm and creamy. Thanks!

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ivy ellis

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 20, 2008

I added fresh garlic which I sauteed with the onion a bit before using. I also omitted the wild rice (to reduce carbs), used an entire quart of chicken broth, and pureed the soup before serving. To each serving I then added a dollop of plain nonfat yogurt, toasted slivered almonds, and fresh thyme leaves. This was a perfect autmnal soup.

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bad monkey

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Reviewed: Aug. 17, 2008

WONDERFUL SOUP! And so easy! The only things I changed was I omitted the onion powder because there was already onion in the recipe. I also used minced garlic instead of the powder as others had suggested. I cooked the rice seperate in chicken broth. Then followed the instuctions for boiling the yams (about 20 min. 40 min. would be too long.) Once yams were tender I added cooked rice. I was afraid that the rice would not get cooked and that is why I did it this way. It looked really good but I decided to use a potato smasher to "messy smash" some of the potatoes and leave some of them not smashed. The result was a thicker soup that was just WONDERFUL. I will make this again and again. Thanks!

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Rainestormrose

Cooking Level: Intermediate

Home Town: Mary Esther, Florida, USA

Living In: Navarre, Florida, USA

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Reviewed: Jan. 31, 2008

Wonderful recipe. I used 4 cups vegetable broth instead of chicken and added a dash of poultry seasoning. Even with the extra broth it turned into a very thick, chunky stew, which I actually loved! My husband loved the thickness too and all of the different flavors. I agree about the wild rice - its adds the only contrasting color in a sea of orange! My husband actually called his mother and told her about this soup the next day. She called and asked for the recipe! Mother-in-law asking me for cooking advice? Let's just say that's never happend before!

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eyoungren

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Reviewed: Apr. 19, 2007

I loved this! I too added fresh garlic, and also added in some celery. I didn't add much extra broth, because i wanted it to not be very soupy. But it would of been easy to add adjust the consistency. Its a nice something different meal. Delish!

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foodlover

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

Used 6 cups of broth and 1 1/2 pounds yams and found this made for a balanced consistancy. Added a clove of garlic instead of the powder and a touch of tabasco. Please try to use wild rice! It makes for a beautiful presentation!

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lindsah of the sauga

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Reviewed: Oct. 28, 2006

I'd been looking for a warm, filling soup for the Fall and Winter, and I think this is it! It was very easy to make. I took the advice of others and used about 6 cups of chicken stock. I already had some wild rice that was cooked, so that was even easier! Thanks!

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CYBERJLO

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Vista, California, USA

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Reviewed: Dec. 6, 2005

This was very good - I didn't have wild rice, so substituted brown rice and added it in at the beginning with all other ingredients. Moderately spicy, depending on the curry powder used.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 6, 2005

SO YUMMY!!!! My husband and I really enjoyed this hearty vegetarian soup. I did add 3-4 more cups of chicken broth, an extra 1/2 pound of yams, a rice mixture with wild, brown, and white rice and only used 1/2 an onion and it was delicious! I also left out the onion powder since I didn't have any. I will make it again for sure!

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MPWULFF

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Madison, Alabama, USA

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Reviewed: Dec. 4, 2003

Wonderful flavor and easy, easy prep, but I tripled the amount of chicken broth; three cups wasn't even close to enough. Also added a bit more curry powder and black pepper. Super with an Indian themed meal or just with a green salad on the side and some white wine. Kicked up, easy, vegetarian comfort food!

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