Reviewed: Apr. 23, 2006

I loved this. I used 1 15oz can of diced tomatoes, and 1 24oz can (I think) of canned sweet potatoes instead of the fresh versions, just to speed things up. The only problem I had was finding a saucepan big enough to fit all the ingredients in! I ended up only adding half of the "water" (I used veggie broth instead) at first and not adding the other half until the end when the peanut butter was added. I used crunchy peanut butter rather than peanut butter + peanuts. Cilantro on top was great! I pureed about half of the soup and left the other half chunky. I served it over brown rice in a bowl. A great meal!

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Reviewer:

HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Jan. 28, 2006

I love this recipe. Its easy and can be made in a flash. I tend to use canned tomatoes and sometimes canned sweet potatoes if I dont have fresh on hand. I skip the blending stage and instead of using smooth peanut butter and roasted peanuts I kill two birds with one stone and use natural crunchy peanut butter. Cilantro IS a wonderful compliment to the soup but not necesssary.

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4 users found this review helpful

Reviewer:

foodfanaticdebi

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Reviewed: Dec. 14, 2005

I used 1 can of diced tomatoes in place of the fresh, and adjusted the spices to taste. I used natural peanut butter, and I think if you are looking for "sweet", you should used regular. I reserved some of the peanuts to use as topping, which added a nice crunch. The cilantro really made a difference in the over flavor of the soup. I would make this again.

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2 users found this review helpful

Reviewer:

HN73

Reviewed: Dec. 4, 2005

This recipe is inexpensive, easy, quick to make and was a HUGE hit at the party at which I served it. There was only one total vegetarian there, but the omnivores gobbled it down, even though there was another pot of soup (which also got rave reviews) and other food there. This soup was the hit of the night. It has an exotic taste (much like Indian food, as you can imagine from the spices, plus I used garam masala instead of the cinnamon and cloves), but that nice, nutty peanut butter flavour is there as well. The only other thing I did different than the recipe was omit usage of the blender. I just smashed it all together with a potato masher.

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51 users found this review helpful

Reviewer:

MacAonghais

Reviewed: Nov. 25, 2005

Delicious. My friend likes it when I leave half chunky and half blended, more like a stew over rice.

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4 users found this review helpful

Reviewer:

POPPINS99

Cooking Level: Intermediate

Living In: Concord, California, USA

Reviewed: Oct. 30, 2005

What a delicious and very healthy soup. My husband and I loved drinking it from a mug!

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3 users found this review helpful

Reviewer:

FLORES88

Reviewed: Sep. 21, 2005

This soup is FANTASTIC. I don't usually use cilantro when it's called for in recipes, but it was the perfect compliment to this soup. We had some of the leftover soup two nights later and it was even better. Thank you for sharing, we'll be having this one often!

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Reviewer:

FLYNNE

Reviewed: Jun. 10, 2005

for those who like peanuts and earthly flavors, this soup is awesome. i absolutely loved all the different flavors, my boyfriend not so much, but then he is more the traditional type. i'll make this again for sure!

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Reviewer:

norway

Reviewed: May 22, 2005

I didn't even have all the ingredients and this soup is still great! I left out the peanuts, ginger and coriander. It was still very yummy, like something you'd get at an ethnic gourmet restaraunt!

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Reviewer:

LISARJENNINGS

Cooking Level: Expert

Reviewed: Apr. 1, 2005

Great recipe. Each ingredient added to the overall flavor which was delicate and complex. :o) I would note that the veggies may take more than 30 minutes to cook completely. Also, I made some small changes: left out ginger, used 1 can diced tomates in place of fresh, and used veggie broth instead of water. Really a nice meal.

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2 users found this review helpful