From: Thorsten
On Mar 5, 2006
Yes, this soup IS wonderful. It was a hit from the very first testing. It is so easy to make. I followed exactly the directions and it worked great. I tested before adding the rum and it was fantastic, but with the rum added it will burst in your mouth with all the different flavours. The Combination of sweet potato with the curry past is outstanding. The sweetness of the sweet potato goes so well together with all the spicy and hot notes of the paste. And the colour of the soup must be mentioned, such a delicious looking orange. WOW. This soup will be added to my favorite list
From: Chef Kate
On Mar 9, 2006
I agree--this is a wonderful soup! I did use Carribbean curry mix to make the paste (Femmes' Revenge Caribbean Curry Mix) and homemade chicken stock. I think the cool dollop of sour cream (I used light sour cream) is critical — and it looks pretty sprinkled with a bit of sweet paprika. And this soup freezes beautifully.
From: evelyn/athens
On Mar 13, 2006
Very nice soup indeed - hot and spicy. The addition of the sour cream at the end really 'rounds' out the flaovurs and brings everything together. I agree that the rum is a nice addition. I also gave a squeeze of citrus (lemon) at the table, as DH and I were eating and enjoying this. I have a feeling this soup will also be lovely served chilled, in summer, with the sour cream blended directly in. Good luck, chef!
From: Mrs B
On Mar 8, 2006
Wonderful indeed! This beautifully coloured soup is rich tasting and warming; just the thing for cold winter nights. I used a caribbean curry paste (simply because I'd never used it before) and it worked very well with the other flavours; the rum added extra depth. Definately a keeper.
From: alleycatb
On Mar 20, 2006
I loved this easy to make recipe, my husband found it too spicy the rum really was the defining difference and I served it with the sour cream in a dollop and paprika sprinkled made a nice presentation
From: bluemoon downunder
On Mar 12, 2006
I love sweet potatoes and red peppers, so this recipe really appealed to me. I used homemade chicken stock. This soup is superbly flavoursome: everyone loved it and said that they'd like it again whenever I care to make it, so I can certainly see why your friends loved it! I made mine with quite a bit less curry paste and slightly less ginger and I increased the garlic to 4 cloves (personal taste preferences) but otherwise made this exactly to the recipe. The rum certainly added a wonderful dimension. Thank you for this wonderful creation!
From: ~Rita~
On Mar 16, 2006
This is great. I enjoyed it with very little sour cream and my DH loaded it on. Healthy, Quick,Easy, Flavorful and most of all comorting! I did use Patiks mild curry paste and it was great.
From: Gail K
On Nov 29, 2008
I made this for Thanksgiving, to rave reviews! One of the best things about this soup is that if you are on WW, this qualifies as a core food, (minus the rum, and sour cream, and you have to reduce the oil). I used coconut rum in mine, and Taste of Thai green curry paste, this was all the local grocer had. I have no experience cooking with curry, but let me tell you, this soup is absolutely delicious, an explosion of taste with a lovely afterglow on the palate. Thanks so much for the recipe!
From: justcallmetoni
On Feb 24, 2006
It really is a wonderful soup! I really enjoyed the smooth creaminess of this soup and the soft but distinctive flavors of this recipe. Made this one for Mom, who often feels that I like things too spicy, but we both enjoyed this as it has a really nice flavor without a lot of heat. For me, the rum was really what made this stand out and though you could not tell what the special ingredient was, it made the flavors join together nicely.
From: eatrealfood
On Feb 25, 2006
I had some sweet potatoes that needed using up and chose this recipe mainly for it's simplicity. I used Madras curry paste. I did feel the urge to add some cream but resisted. Nice, smooth, delicious soup.
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