I love carrot ginger soup and chose this recipe because of the great reviews it has listed. I wouldn't have thought to add cinnamon so that was a great touch. I used half water and half coconut milk as my liquid base which eliminates the need for the cream and gives a wonderfully rich flavour. For a little variation, add some chopped fresh cilantro from your herb garden and squeeze in some fresh lime - makes it a different kind of yummy. For winter I like to add a tblspn or two of smooth peanut butter to the original recipe - something I've always done with squash & pumpkin soups. Delicious.

Reviewed On: Jun. 19, 2009

This are FABULOUS. I make them savory by adding herbs and garlic powder. Delicious! I've served them often for breakfast and never had one left over. They always turn out perfectly.

Reviewed On: Nov. 16, 2008

Excellent results with this recipe - I marinated my chops for about 4 hrs and baked them at 400F for an hour. I topped them with potatoes and carrots and wrapped the whole with foil. My husband loved them! This will certainly become a favourite.

Reviewed On: Nov. 5, 2008