By kelly in TO on August 17, 2007
Photo by Bergy
Photo by Bergy
"This is a wonderful soup, creamy and warm with just a hint of curry, it's quite enjoyable."
Serving Size: 1 (156 g)
Servings Per Recipe: 6
"So, so easy and oh so delicious!! I added just a 1/2 teaspoon more of curry but otherwise followed the recipe. I also just lightly pureed with an immersion blender, leaving some chunks of veggies for substance. This one is going to the top of curry dishes!!!!!"
"Definitely needed more curry to my taste (I used 3X). The quality of the spices you use will make a huge difference. I did not have enough sweet potatoes so I also used butternut squash. I added red lentils to get some proteins. Easy, quick and totally worth making. Gave it a 4 only because it needs some adjustments for the flavours."
"This was super tasy and very fast and simple to make. I used my immersion blender, and the followed the recipe exactly. I'll be making this one again, thanks for posting kelly in TO!"
"Mmmmmmmmm. Delicious. A wet and cold winters day and DH came back from the markets with a beautiful looking cauliflower, so I checked out food.com for inspiration and found it here. So pleased I made it. Did a couple of small tweaks. Used just 2 tsp of honey (we're not partial to too much sweetness), used 1/2 a cinamon stick as I discovered I'm out of powdered cinamon and didn't blend the soup - just served it up chunky. A personal preference. A perfect heart warming soup that I will certainly be making again. Thanks you for posting, Kelly."
"What a delicious soup! I love the subtle sweetness. I used water instead of stock but otherwise followed the recipe exactly. Will keep this on the shortlist for sure!"
"Really tasty colorful soup. I used leftover Sweet potatoes and there were a few more veggies (also left over) but I followed your recipe and it really hit the spot on this dreary day- I cut back on the honey because the original Sweet Poatoe recipe was cooked with apples."
"Absolutely Delicious! I have made it a couple of times now and it has been great each time. After serving it, everyone wants the recipe! A couple of variations I have tried are: 1) Replaced cauliflower with sweet potato. Just as good. 2) Used just water, not stock. Really lowers the sodium content without affecting flavour much at all."