I made it exactly as in the recipe (well, maybe a bit more sweet potato). Initially I thought it was too spicy so cooked up some rice to serve under it but that made it bland. The next day we had it without the rice (just as described) and it was amazing. Perfect slightly sweet curry. I will be ordering several of these in my next order!

Oh my goodness!! Soooo good! I was like others who was unsure with orange and apples this would work but omg it is so flavorful! I did cook chicken breast pieces with paprika, cumin, garlic salt, turmeric and a bit of curry powser and also added kale at rhe end. It was filling almost stew like and I will be making again for sure. Yum!!

Having previously prepared two other amazing dishes from Mitchell’s Soup Co., I was not surprised I would make a wonderful meal this evening, albeit with a little alteration. First I made a dry rub of Jamaican curry powder, cumin, turmeric, smoked paprika, garlic powder and ginger powder. Next I salted and peppered 800g of chicken thighs, cut into bite sized portions and then added to a bowl. Sifted in the rub while stirring until the chicken was fully coated. I covered the bowl and then put in the fridge for 8 hours. Later in the day, I made the soup as directed adding the remainder of the dry rub with the carrots, onions and sweet potato in step 2 of the recipe. I then fried sliced celery and 1/2 inch onion strips in a little oil in a wok, adding diced mushrooms after a few minutes. When the mushrooms began to sweat, I added grated ginger and finely diced garlic. Just before it was finished sautéing, I added a finely diced chilli, stirred in for a minute and then added to the soup. Next I sautéd the chicken and then added to the soup with the apples. Lastly, I added cilantro to each of the bowls at the table. We cannot wait for another bowl for dinner tomorrow night. Thank you Mitchell’s Soup Co.

I was hesitant to try this as the men in my family are not fond of chopped fruits when mixed in with other things (even other fruits! Lol!). Hubby chopped the fresh items for me and looked a little skeptical about how apple and orange would taste in a stew. They lapped this one up and my son ate 3 bowls at one sitting:). A big win!

I was very interested when I saw all the different spices, and the fact that sweet potatoes and apples were the main in this soup. I’m glad tried it, one of my absolute favourites! I add in 1-2lbs of ground lamb when I’m sautéing, to brown it, then just cook it with the rest of it for the 45 minutes! Yummy every time!

Sweet recipes are usually hit/miss for me, so I was pleasantly surprised when this recipe worked out to be delicious! Before adding the onions/carrots, I added 1.5tsp of cumin powder, corriander powder, minced garlic, and minced ginger. I think it really rounded out the warm savouriness of the recipe overall. Delicious! Would order again!

I ordered this soup with various others that were 'out of my comfort zone'. I would order this soup again. Initially when shopping for the ingredient list (orange, apples), I thought how strange. I did modify the recipe a little - adding ham and using chicken stock vs water. Sweet and delicious. Pleasantly surprised :)

As stated by another reviewer, I was skeptical about this soup mix. I just made it and it is simply delicious. I tweaked it a bit by using chicken broth instead of water and I added a rather large chicken breast cubed I needed to use. Another great success!

Made it exactly as written and it was so good! I will make again. Definitely worth a try.

I was a little skeptical when I first read the ingredients list for this soup. I could not imagine how the unique flavours would combine. I took a chance and ordered it and boy am I glad I did. It is so fragrant and delicious and not your average soup. I loved it and have made it many times now and it never disappoints. If you are looking for an exotic adventure disguised as a bowl of soup this is the recipe for you!

Mitchell's had a facebook post one day asking if anyone has had soup for breakfast. It reminded me that in many countries, soup is very much a breakfast staple. Nourishing, hydrating, everything you need for life in a bowl. When touring Vietnam and Cambodia, we ate soup for breakfast most mornings. So, why not? I had ordered a number of soup mixes for the pantry and, looking them over, I thought Moroccan had great breakfast potential. After all, it's prepared using the addition of a number of fruits. It was terrific for breakfast and just as terrific at any other time of day. It's bright and refreshing and ever so tasty. On hot summer days (of which we've had a few) I really enjoy it as a patio lunch.