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epicharis November 13, 2017
I made this with a teaspoon of cardamom and no maple syrup, and it was excellent. My husband thought that, pureed a bit more, it could make a great sauce over roasted vegetables.
marija June 1, 2016
made this tonight. Added very little cardamom, more broth, more onions and fresh cilantro in the end. It was very nice but i felt like it needed something else...sauted some shrimp with lemon, salt and pepper and served them on top of this rather sweet soup. Oh yeah I left out maple syrup didn't need it. Think next time I'll make it as a puree (much less broth) as a side to a chicken dish or similar
Sally May 15, 2016
I enjoyed this soup but the cardamom was a bit overwhelming. I used the 2 teaspoons called for but if I make it again, I would just use one.
Susan B. October 22, 2014
Does the recipe call for one whole onion cut into sixths, one whole onion cut into twelfths or half an onion cut into sixths?
stevemr October 22, 2014
I read it as one cut into six parts.....but it doesn't matter, since once its cooked and softened, it all gets pureed. No need to cut it smaller.
stevemr October 16, 2014
This was tasty, but it was so thick I wouldn't really call it a soup. Even after diluting it with some additional vegetable broth and almond milk, it was still extremely thick. As is, it would make a good side dish, especially with the caramelized shallots. Did anyone else have issues with the thickness of the "soup"?
Tessa H. October 16, 2014
Wow, I found the cardamom to be really really overpowering. I only used 1 teaspoon (maybe mine is powerful? Jar says Guatemalan cardamom?). I think it would have tasted great without any cardamom.
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