I had a lot of carrots to use, so I did as some suggested and quadrupled the recipe but stayed with the original rec for broth and did not discard. To reduce the sodium, I made my own vegetable broth with boullion, and used a low sodium butter substitute, as well substituted the cream with low fat coconut milk. I also added some sweet red pepper. I don't like dill, so I added half rosemary / half cilantro as others had noted and a lot of cayenne and black pepper as well as some cinnamon. I would also add much more ginger next time, but overall, an excellent fall soup!

Reviewed On: Nov. 2, 2008