Reviewed: Feb. 27, 2012

Awesome soup! My picky daughter said it's "amazing"! I used half and half instead of heavy cream and added some mushrooms. Fantastic!!!

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CookingMama

Reviewed: Feb. 25, 2012

Not as spicy as I hoped. I will have to tweak it.

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fadano

Reviewed: Feb. 25, 2012

Very good...used some left over shredded rotisserie chicken & water chestnuts instead of celery.

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Jenbolt75

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

I made this soup (minus the chicken pieces) for a soup night with the neighbors and they all loved it! It has a very well-rounded flavor but is not overpowering. Next time I will use the more yellow type of curry. I purchased mine from the indian market but it was not as yellow as I was accustomed to...I don't know if that is significant or not. You will not be disappointed with this soup. I added a little sugar to the soup...maybe 2 teaspoons...maybe a little less. I feel that this brought out the curry and apples, Yum!

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trotter15

Reviewed: Feb. 23, 2012

Fantastic! I served this at a dinner party with my neighbors and everyone loved it. The only changes I made were to add a clove of garlic and I doubled the curry. I also omitted the cream and instead served a tsp of sour cream on top with a few green onions for presentation. Will definitely make this again. I've already had a few requests for it.

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

Reviewed: Feb. 21, 2012

Amazing flavor. Will double the recipe next time.

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susan kristensen

Reviewed: Feb. 18, 2012

I used extra virgin coconut oil to saute the veggies in and sprinkeld curry as I went. Also, presauteed my chicken cubes in a seperate small skillet with coconut oil and curry. I really like coconut and curry together so I upped the curry in the flour /curry mix and added some as I went, here also, I added 1 small dash of cayenne pepper. After the 1/2 hr broth boil(didn't have broth, so I used 4 seasoned bouilllon cubes and 4C water because of this, I Omitted the salt, pepper and thyme), I threw in a handfull of unsweetened coconut flakes and the other called for ingredients for this point. This really does get better the longer it simmers. Just make sure to keep stirring from the bottom, as the flour will continue to thicken the soup. The curry really kicks in as it cooks. I mixed unsweetened coconut milk with half and half for the cream mix-in and it really added a nice final touch. Very very good recipe as is. You don't really have to do anything to the orig recipe, I just always add my own touches.

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MichMom

Reviewed: Feb. 15, 2012

Substituted fennel for celery & shrimp for chicken. Also added an extra 1/2 tsp curry powder & 1/2 tsp red cayenne pepper. Next time, I'll add pre-cooked rice to soup.

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Daymon

Reviewed: Feb. 14, 2012

Delish! Omitted the flour and cream, used EVOO, added a tad more curry, and used brown and wild rice. If you are unsure about adding the apple, don't be. It adds a little bit of sweetness, but you cannot actually taste the apple. Will definitely make again!

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