I agree that this was a great starting point. I combined this recipe with the Classic Vichyssoise recipe by 2doulas and another from one of my cookbooks and ended up with a beautiful soup that my guests adored. The key is to use the herbs called for in the other recipe, sub white pepper for the black, use fat-free half-and-half instead of cream, and garnish with sour cream and chives. Yum, yum, yum!

Reviewed On: Sep. 7, 2009

I love the use of bay leaf, thyme and marjoram in this recipe. Instead of whipping cream, I used fat-free half-and-half to thin the soup to proper consistency and then served the soup in small cups with a dollop of sour cream and a sprinkling of snipped chives. Delightful!

Reviewed On: Sep. 7, 2009

I'm not sure I'd call this delicious. Sauteing the carrots led to a more fibrous consistency than perhaps steaming or boiling them would have. The soy milk, maple syrup and 5-spice powder made for an odd sweetness that I found myself eating but not sure how much I was enjoying. Maybe it would be better with curry powder instead of 5-spice.

Reviewed On: Jul. 6, 2008