So good with a dollop if sour cream. The first time we made this, it was too thick, but the sweet potato amount was perfect. I used 1 T of olive oil instead of butter and I used vegetable broth instead of chicken broth. Some other potential alternatives: garam masala or cumin. I substituted coconut oil for the butter but followed the rest of recipe. I also used garam masala instead of curry powder, which worked well.terrific recipe. Followed the recipe and turned out very nicely! I substituted the butter for dairy free Earth Balance and turkey bone broth instead of chicken broth. So delicious! We have quite a few vegetarians for this meal. Delicious! Perfect fall day soup…. My two year old thinks so too. It was horrible. . With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall. I’m not a fan of sweet soups, but this was delicious. Hi Debbie, the salt gets added along with the carrots, sweet potatoes, and broth. I can’t wait to try more of your recipes. I managed to start cooking at 5pm while holding the baby and with a little support from baby’s siblings dinner was ready at 6pm. Can I make this soup without it or will it be too sweet? Thank you! If I were to make it again, I would add some garlic, reduced the curry powder. No apples but I had some unsweetened apple sauce. I made this recipe exactly as written, but my gut instinct told me that 2 Tablespoons of honey would be too sweet. along with the chicken broth and bring to a boil. Thanks again!! Since it does make a big batch, I often cook the full recipe and freeze it in individual portions. And she loves her tomato bisque. I will be making this often, so easy and delicious. Do you think its ok to simply use half the ingredients to make 4 servings? This soup is the perfect Fall starter. eating this right now. A “do over” for sure! I made this soup recently and it was absolutely delicious. Sometimes I add 350 g of regular potatoes & double the honey. We had this for lunch on Christmas Day. My boyfriend 100% agreed. Add ground coriander and ginger and fry for a further 2mins until fragrant. This was one of the most amazing soups ever! Enjoy! Even made it at my Granddaughters christening to great reviews. I can’t wait to serve it to friends…. Perfect amount for the eight of us. WOW! Hi Ayanna, I wish I could give you an exact measurement but servings are approximate — about one average bowl. I made this for first course at Thanksgiving. Now the rest is in the freezer for our first stormy day! While not strictly necessary, any dish benefits from a garnish or two if only for eye appeal. A wonderful blend of flavors in this soup. Thanks!!! It is SO flavorful and EASY! Next time I will add the honey after tasting the soup because the freshness/sweetness of the veggies and apple has an affect on how much, if any, you would add. I made it more “vegan” just because–modifications included: coconut oil instead of butter, salt instead of chicken broth, homemade apple sauce instead of apples, and Japanese sweet potatoes. Second review…served this recently and my guests suggested adding Chinese five spice powder to it. My husband and I love it! It’s so easy to take out of the freezer in the morning and heat up…yet still taste yummy and be so nutritious! I also added more spices in the beginning (cumin, coriander, turmeric) because I love those flavors. So yummy, I have made it many times now! Hi, Please help. I’ve made this twice and everyone loved it! Definitely a keeper. Didn’t anyone find it too salty? Made one an a half batch of this soup, i loved it! I look forward to trying more of your recipes. The one major major thing that really stands out here is the addition of the curry powder. Giving this 5 stars upon some minor additions to the soup. I’ll be sharing this recipe with my sister and friends! Sure, Lynne – what did you have in mind? It turned out well – kids like the flavor but adults thought it bland which is why I’ve rated in between. Many Thanks x. I was looking for a recipe to make soup using up sweet potato and this one popped up first in my search. Thank you, the soup was delicious and so easy to prepare. Hi Jenn, my husband and I love this recipe. It made a lot and was pretty satisfying and hearty. Like all soups, this one is especially delicious when made with homemade chicken broth but don't let that deter you from trying this recipe. Perfect as written for our family! Not the same flavours as curry powder but it did lend it a nice curry flavour. This recipe was easy and absolutely delicious!! So delicious! Will absolutely make it again. It seemed high for the calorie count and I calculated it at a little over half of what you have ( with a vegetable stock that was 20 cal per cup), with 8 servings. Excellent flavor and easy to put together. Regarding the topic of salt, I learned the valuable lesson of tasting first before adding salt…about two weeks ago, then a year ago, and another couple of years before that. Thanks. This soup was the most delicious soup i have tasted in my life! Came out exactly like the picture. Once upon a time, I went to culinary school and worked in fancy restaurants. Your autumn carrot and sweet potato soup is absolutely awesome. I think Jenn is brilliant for nailing this one. Will certainly make this again! I liked this recipe alot! Instead of using the stove method, I used the Instant Pot. I love this recipe but since this is for a large group, can I use vegetable broth in exchange for chicken broth? (I gave my 1-year-old a taste of the soup as it sat cooling on the stove, and she keeps coming back for more tastes, so it gets two thumbs up from the peanut gallery!). Once the soup is puréed, stir in the cream, if using. However, I made this spot on and identical and it was….to put it nicely, horrible! Delicious, but a bit too sweet for my taste. We are looking forward to leftovers for lunch today. Never mind, my husband still ate it!! Hi Patti, the reason the cookbook version calls for low-sodium broth is b/c I wanted to be consistent across all recipes in the cookbook, (and they all call for low sodium broth). took some to the grandkids. thumbs up and big smiles! (Just click on the little magnifying glass you see there.) Popped this into the freezer before going into the hospital for surgery. Today it is snowing and blowing here in Canada so will double the batch and invite some neighbours in. Thanks Jenn for another wonderful soup. Yet another great recipe, Jenn! It was a hit as well with my hubby and toddler. I kept everything else the same. I have never used curry powder in a recipe before so I was a little worried, but the blend of flavors is delicious! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Hi, I am about to make this delicious sounding soup for the first time. This soup looks amazing, and it is one I will DEFINITELY make soon. It is so filling that it makes an easy supper with a piece of good bread. No concerns necessary. I found your recipe and it was a perfect use of these along with whatever else was in our pantry. This soup is PERFECTION!!! I did only use 6 cups of broth like another person suggested. I also added a tablespoon of grated fresh ginger to the sautéed onions and a half cup of sour cream at the end. The addition of a small amount of cream at the end will soften and enrich the soup, but is fully optional—the soup is just as smooth and tempting without it.
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