Curried sweet potato soup from River Cottage Veg: 200 Inspired Vegetable Recipes (page 166) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on October 07, 2022

    This soup was a rare miss for me; we usually love River Cottage recipes. The combination of the curry powders and coconut wasn’t a win for us. Possibly my curry powder, which I usually love, was not the right one for this. Probably not a repeat as I have other sweet potato soups (such as the moosewood African peanut soup) that I like much better.

  • ckbkaddict on December 09, 2014

    Wow. This was a great soup and surprisingly easy despite the longish ingredient list. To make this family friendly I omitted the chilli, still plenty fragrant with the curry powder and garam masala. Also just used juice of 1 lime. As I didn't have any, I left out the cilantro - don't think anyone missed it. Soup received high praise. Definitely make again.

  • frabjuosity on August 07, 2012

    This is one of my favourite soups - I think the recipe calls for a bit too much lime, though.

  • Emily Hope on November 15, 2011

    This was pretty good, though not great, for my taste--I like the curried flavors--I reversed the proportion of garam masala and curry powder--but I thought the texture was a bit too starchy. I might try again and roast the sweet potatoes rather than boiling the in the soup. But then again, I may just not like sweet potatoes in soup, so YMMV. C liked it better than I did. With the asian-inspired coleslaw from the same book, and homemade bread on the side.

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