Reviewed: Jan. 10, 2012

I didn't puree or use the yogurt, it was great without it! Will definately be making a double batch of this next time!

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Reviewer:

oldwoozie

Reviewed: Jan. 9, 2012

Just one word for this recipe: Yum!!

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Reviewer:

cmotter

Reviewed: Jan. 9, 2012

DELICIOUS. I cut back on the spices slightly due to my family's preference, used brown lentils, and powdered ginger (due to what I had on hand.) We served it over brown rice. Even my sweet-potato-hating-hubby liked it!

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Reviewer:

Chel

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

This is wonderful. The flavors are great yet very subtle. I used butternut squash that had already been baked instead of the sweet potato. I put it in for the last 5 minutes of cooking. Like others, I did not puree the soup. I also used sour cream. My husband ate two bowls.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 9, 2012

Ok this was a really really good soup. Had great flavor but some people had a hard time getting over the many different tastes involved. It was worth to try but I wont make again

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Reviewer:

gingerriss

Reviewed: Jan. 8, 2012

This recipe is absolutely amazing!! I took the other reviewer's suggestions and substituted Olive Oil for the butter, and did not puree the soup. I served it with quinoa and a little bit of yogurt and it was delicious. You can probably serve it with any type of grain, next time I will use rice. Thanks for the great recipe.

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Reviewer:

knova0505

Reviewed: Jan. 8, 2012

Made it exactly as written except didn't puree it. Loved the flavors. I think next time I will only use half the onion, add an extra apple (love that sweet potato/apple combo) and add extra ginger. Needs a bit of additional color, so may follow another reviewer's advice and add spinach. Didn't top it with plain yogurt, but that definitely would have been a good addition.

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Reviewer:

Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

Reviewed: Jan. 8, 2012

really good! I made a few adjustments-- 1 can of coconut milk added right before putting vegetable stock in. Let the veggies soak up the coconut milk for a few minutes and than added the stock. I also added about 1/4 cup finely chopped cilantro, 1 chopped jalapeno , 2 garlic cloves, 1/3 cup toasted coconut (coconut on baking pan for 10 min in oven @ 350. check on and mix about halfway through) pureed the soup in batches. perfect! thanks for the recipe!

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Reviewer:

jblux

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Jan. 8, 2012

This was amazingly delicious. I did take another reviewers suggestion and added spinach and a little coconut oil along with chicken stock. I was more than pleasantly surprised by the flavors in this dish. What a healthy meal. Wonderful...Thank you so much.

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