I made a lower fat version which honored the original flavor combinations presented here. The results were a fabulous luncheon soup for just four points. In my soup I reduced the oil by a third and used a little broth during the cooking time with the onions to keep them from getting too dry. I also used my faux coconut milk, stirring it in at the end as directed. My one flavor change was to use about two teaspoons of grated ginger which was the perfect bridge between the sweetness of the sweet potato and apple and the spiciness of my madras curry. This was so easy and delicious I will certainly make again, perhaps using a mix of potatoes and winter squash. Thanks!
I love sweet potatoes and this soup hit the spot for me. I used Homemade Curry Powder as a substitute for the curry powder. I forgot to buy coconut milk so used 1/2 cup of skim milk and 1/4 cup of coconut. DH loved it! Made for ZWT 4.
Sensational soup, and so easy to prepare. I made it as part of an African-themed meal, using Madras Curry Powder. I also stirred in a tablespoon of peanut butter. Everyone loved the interesting blend of flavours. Yummo!