- Most Helpful
- Highest Rating
Quite nice. I used a hot curry and it was great.
Interesting twist on a classic soup. Loved all the flavors. When I made it the second time, I decided to experiment a bit & used beef broth. Also, I added about a tsp of cumin and a couple of squeezes of cilantro from the tube (usually found in the produce section next to the refrigerated salad dressings). Try this soup--you'll put it into your rotation for sure!!
I really enjoyed this soup. However, I made a few adjustments. I used garlic infused olive oil and added 2 more cloves (I LOVE garlic). Also I added a cup or so of carrots, quartered and diced, and 4 medium sized red skin potatoes. And I added an extra half cup of lentils. I substituted chicken stock with veg. broth so it was vegan. This soup was a delight and the curry made it really delicious. However, I wish I didnt put in the parsley.
Love this! Forgot to rate after I made, just got leftovers out of freezer.....WONDERFUL!
Super flavor! The 2 tbsp of curry powder was the perfect amount without being overpowering. The fresh parsley gives a nice fresh flavor, too. I made this as written, but added the tomatoes at the end with the chopped parsley. Thanx for posting; I'll make this again.