I'm only giving 4 stars because I had to tweak this a bit. I've made this several times and don't even measure anything anymore. I definately use a lot more sundried tomatoes. I buy them in bulk (dried, not in oil) and use about half a pound. Once chopped, they equal about 3/4 of a cup. I use a little more basil too. The only addition I make is when I'm ready to serve, which is usually cold, I top with extra parm and toasted pine nuts. The pine nuts really make this dish.

Reviewed On: Dec. 12, 2008

Everyone raved about this dish! I used an additional 1/2 cup of crushed pretzels for the crust. Also used cherry jello and a 16 oz bag of "Very Berry Cherry" frozen mixed fruit from Trader Joe's. I like the smaller fruit so that is spreads out more evenly in the jello. I think I would also like this with a fruit compote on top.

Reviewed On: Dec. 9, 2008

I like carrots and I like curry but I did not like this soup at all, nor did my guests. The curry was so overpowering that you couldn't taste anything but curry. It also had a very strange after-taste. I can't imagine adding additional curry yet many reviewers stated just that. Besides cooking up more carrots to try and dilute the strong flavor, I really didn't know how to fix it so it ended up down the garbage disposal. What a waste of time and money!

Reviewed On: Jan. 12, 2008