Ingredient mods:
- 2tbsp of cooking oil is a little too much since it all carries through to the broth. Next time I'll cut back to 1.5.
- The original recipe calls for one sweet potato. I would do two in the future.
- Even one tablespoon of brown sugar made it too sweet for me. I would omit next time.
- The tarter the apple the better.
- 2tbsp curry is not enough seasoning for this dish. Next time I will probably add another tbsp of curry, 2tsp chili, 1tsp cayenne, and 2tsp ground cinnamon, and see how that's tasting.
- I didn't like the lemon juice with this recipe and couldn't taste the fish sauce. Next time will omit both and look for something else that adds a little tartness. Pineapple juice maybe? Apple juice?
- The cashews were tasty but again added to the richness. I'll try roasted pecan or walnut pieces next time.
Instruction mods:
- Next time I'll try adding the sweet potato and squash in on a slightly higher heat and sauteing without the apple for the first 5min and see if I can get a little bit of a crisp on them. The soup cooks down very soft, which is pleasant, but a little more texture variation would be nice.
- 2 cans of coconut milk was too much but 1 was not enough; the texture was nice and creamy but the flavor was too rich. Might cut back to 1.5cans and then 0.5 can of broth. I wonder whether a cup of unsweetened nondairy yogurt would work to help anchor the texture without adding to the richness?
- A fresh garnish like cilantro or parsley would be a welcome addition.
