Reviewed: Dec. 13, 2003

I used the veggie broth instead of water and added 2 extra cloves of garlic. The soup was exceptional. It had a subtle, yet exotic flavor that reminded me of Indian food. Worth the work.

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3 users found this review helpful

Reviewer:

OCTBBMSU

Reviewed: Jan. 20, 2003

This soup is very good. It has such a unique combination of flavors. I love peanut butter so I doubled the amount called for and it turned out great. The leftovers actually tasted better the next day so I think next time I'll make it ahead of time, since it is fairly time consuming to make.

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63 users found this review helpful

Reviewer:

LEAHZ

Reviewed: Jan. 30, 2003

Excellent recipe!! I added a little extra cayenne pepper because I like it spicy, but other than that it was perfect.

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15 users found this review helpful

Reviewer:

MMEKKY

Reviewed: Apr. 9, 2003

This is a really good vegetarian soup. If it is served with rice you get a complete protein. When I made it I substituted vege stock for the water, cooked it longer and blended it less. I think if i was making it for company I would blend it thoroughly and top it with a little fresh tomato along with the cilantro. It is a beautiful color.

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21 users found this review helpful

Reviewer:

HannahPhi

Reviewed: Jul. 10, 2003

Such a fabulous soup! I didn't cream the soup, just left it cooked as-is, and it was still so tasty! Rich, filling, and easy to prepare.

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3 users found this review helpful

Reviewer:

BOBBIE_SOX

Reviewed: Nov. 22, 2003

Oh god, I love this recipe. I wouldn't change a thing. It doesn't need the cilantro if you don't want it, cause it has plenty of flavor on it's own. Just make sure you spice it to taste. Mmmmmm.

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4 users found this review helpful

Reviewer:

OKEEONE

Reviewed: Dec. 5, 2003

This is truly one of those warm happy soups -- especially if you like peanuts (which I do!). I've made it three times and gotten rave reviews each time. As one reviewer suggested, I used 4.5 cups vegetable stock (bouillion cubes work well, too) instead of water. I've also replaced the sweet potatoes with yams and had similarly pleasant results, and since I don't have a blender, I've always served it with the veggies whole. It's lovely with basmati rice or brown bread, and the cilantro garnish isn't necessary unless you're serving it to guests. It's definitely become one of my favorite meals - well worth the hour or so of preparation. Yum!

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Reviewer:

AMYINNORTHFIELD

Reviewed: Sep. 21, 2004

I used a mix of chicken soup and water as the base and it brought out the flavor of the potatoes and peanuts. A previous reviewer mentioned vegetable stock as a base and that also seems as though it would work and make the vegetarians among you happy. Our family likes things rather spicy, and with additional cayenne it tasted a bit as though it were flavored by sate sauce. Another earlier reviewer mentioned that it was too much to eat a lot of. I plan to use this in cups, rather than bowls, for the first course of our Thanksgiving meal this year. Since the soup is very filling the cups don't have to be very full -- just garnished nicely.

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Reviewer:

FAMILYCOOKER

Reviewed: Mar. 24, 2005

I made this for my African studies course. It was great.

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Reviewer:

SEE NU

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