Creamy Curried Root Vegetable Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 27, 2014
This was pretty good. I used sweet onion instead of green, 6 cloves of garlic instead of two heads, and heavy cream instead of milk. It wasn't spicy enough for me so I drizzled some sriracha on my serving. That made it perfect.
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Photo by moonchyldcrab82

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2014
This was a fine basic soup. I would tell someone making this for the first time that 1. Do the first step in a pot. 2. 2 heads of garlic is quite a lot. I only used 4 cloves and that was fine. 3. 2 tablespoons of curry powder is way too much. I would recommend only using 1 tablespoon. 4. I might add a regular onion to the mix- not just green onions. Tastes great with rolls.
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Reviewed: Aug. 21, 2014
Fantastic! Loved the way it makes veggies I'd never choose to eat on their own palatable!
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Reviewed: Feb. 2, 2014
This is a great way to use most of the winter root vegetables I get in my CSA. I've yet to find something better to clear our fridge. I make a double batch and freeze it in small portions to take to work. I also find that you can substitute just about any root vegetable if you don't have the amounts of the ones listed. I used a food processor to mince everything instead of dicing them since the soup gets puréed anyway.
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Photo by LindaT
Reviewed: Jan. 1, 2013
Nice soup. I used olive oil to saute things and all milk. Still came out nice and thick. I used a little bit more than half the curry.. I should have used about half.. its just a tad too spicy. I'l remember to temper it futher next time. I also didnt use 2 head of garlic.. didnt have that much in the house
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Cooking Level: Expert

Living In: San Jose, California, USA


 
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