Reviewed: May 1, 2008

This was really good - very different though. Definitely enjoyed it. And I didn't even have fresh ginger, a real lime, cilantro, tomatoes, or sour cream! I halved the peanut butter as others had suggested, and it was just perfect. I also added some heavy cream at the end, and it made it that much better. Very good!

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Proclaimthename

	Cooking Level: Intermediate
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Reviewed: Apr. 28, 2008

I loved this soup. It was delicious and easy to make. I followed the directions and thought the blend of flavors was great. I do think I could eat it without the garnishes if I didn't have them on hand - it was that good.

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CARON65


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Reviewed: Mar. 22, 2008

This soup was really yummy! The lime-zested sour cream garnish really made all the difference-be sure to add it!

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Darkgardyner

	Cooking Level: Expert Home Town: Bangor, Maine, USA
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Reviewed: Jan. 25, 2008

I'm really the only one in my house who likes sweet potato soup, but it was no chore to finish the entire pot myself. OK, so it took a couple of weeks, and there was freezing involved. Great recipe, though I'll confess that tweak as I go along. I added more cumin and some cayenne. A warm hunk of bread is the perfect accompaniment.

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MINNOUSCHE

	Cooking Level: Intermediate Living In: Nashua, New Hampshire, USA
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Reviewed: Jan. 17, 2008

This recipe has to be the best soup recipe that i have ever tasted. My girlfriend and I made this a while ago and this has turned into our favorite standby soup recipe. Although beware that we do love peanut butter so there is just enough peanut butter in this recipe for us.

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WVANBRUGGEN


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Reviewed: Jan. 15, 2008

I've made this soup two times. The first time my husband referred to it as the 'peanut butter soup' and we ended up throwing out the leftovers. The second time I made a few modifications: halved the peanut butter, subbed lemon for lime, omitted cilantro and tomato (as I was out). It turned out fantastic! This made the perfect lunch on a chilly winter day.

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NICKI0824

	Cooking Level: Intermediate
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Reviewed: Jan. 2, 2008

This is alright, but not great. I followed the directions exactly except that I substituted one tsp of ground ginger for the fresh ginger.

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katie385


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Reviewed: Dec. 26, 2007

This is delicious! Did not change the recipe at all.

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Vickie Boozer


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Reviewed: Nov. 26, 2007

I made this for Thanksgiving instead of the traditional Sweet Potato with marshmellows. It turned out wonderful. I used my crock pot and then after the potatoes were soft combined all the ingredients (including sour cream and tomatoes) and then blended everything together to make it easier for me Thanksgiving day. I used only about 1 Tbsp of peanut butter and added 1/4 cup coconut milk. It was amazing! I received so many compliments and now no one wants the traditional Sweet Potato Casserole for Thanksgivig again.

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JULS26

	Cooking Level: Expert Home Town: Louisville, Ohio, USA Living In: Huntington Beach, California, USA
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Reviewed: Nov. 21, 2007

Amazing soup. I cooked this for a Thanksgiving gathering and got rave reviews: "rockin", "amazing", etc. The combination of flavors is excellent.

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Michael

	Cooking Level: Beginning Home Town: Berkeley, California, USA
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Reviewed: Nov. 16, 2007

This was interesting but a little strong for a whole bowl of it. It was more of a novelty to taste than a soup you'd want to eat a whole bunch of. I used half a cup of coconut milk instead of the sour cream to further the Thai flavor.

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JAWANDMEE


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Reviewed: Nov. 12, 2007

Great recipe - and a cinch. I sometimes omit the creme fraiche but it is a nice touch. I've also substituted almond butter for peanut butter which works well too. And I always leave the skins on the potatoes for added texture and fibre.

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AMSHKA


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Reviewed: Oct. 30, 2007

This is an interesting and flavorful soup. To make it more "Thai" I added a can of lite coconut milk. Added creaminess and wonderful flavor. Next time I make it I might omit the red pepper flakes and add red curry paste instead for more of a kick. Definately a keeper!

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LABSARE4ME

	Cooking Level: Expert Home Town: Brewer, Maine, USA
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Reviewed: Oct. 25, 2007

I thought this was delicious, a very different way to use sweet potatoes. The flavors blend well and gave it a Thai sort of flavor, what with the lime, ginger, red pepper, peanut butter, etc. I followed the recipe exactly, although I had to substitute ground ginger in place of the gingerroot (1 tsp was about right) and bottled lime juice for the fresh. The toppings really made it special - especially the fresh tomato! My kids turned up their noses, but I wasn't expecting any different; my husband and I loved this. Will make again!

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ABIANNE

	Cooking Level: Intermediate Living In: Akron, Ohio, USA
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Reviewed: Oct. 22, 2007

It was tasty. I will make it again!

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Faye


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Reviewed: Oct. 18, 2007

This is a really good soup! I happened to have most of the ingredients on-hand so I decided to try it. I unfortunately didn't have the lime, sour cream and cilantro so I added some milk to make it a little creamy. I also added some frozen sweet corn and that was a great addition. I cannot wait to make it again-with all of the ingredients.

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TINKYBELLL


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Reviewed: Oct. 17, 2007

Awesome!! Super tasty! My husband and I devoured it. The flavors are so intersting. After reading the other reviews I decided to use about 1/2 the peanut butter (large heaping tbls or 1.5 tbls)- the flavor was great, there was only a slight hint of peanut butter that my husband only noticed after I told him. Also I used yams instead of sweet potatoes and so added a tablespoon or so of white sugar and followed the rest exactly. Don't skimp the toppings- the tomatoes add such a delicious and unexpected flavor. Thank you!

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amyann


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Reviewed: Apr. 25, 2007

it was really good but way better without the peanut butter.

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Flavia

	Cooking Level: Intermediate Living In: Long Island, New York, USA
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