Reviewed: Mar. 3, 2010

This is an excellent soup and very easy to make. I thin next time I will add more cilantro than the recipe calls for.

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Paul H.

Cooking Level: Expert

Living In: West Hartford, Connecticut, USA

Reviewed: Feb. 17, 2010

What a surprise - excellent! Very creamy, yet healthy soup. Added lime juice at the end as suggested by ohter reviewers, came out great.

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sharon

Reviewed: Feb. 16, 2010

My husband and I loved this recipe. Since I love cilantro, I added 1/2 cup fresh cilantro instead of 1 tbs, 2 tsp chile paste instead of 1, added 1/2 of a red bell pepper (diced), 1 tbs ginger paste, 2 tbs cream cheese, 1/8 tsp red pepper flakes, and 1 tsp lime juice. I also used a fine grater to grate the carrots and potatoes (I used 2 russets instead of a large one) before I started cooking so that I wouldn't have to blend afterwords and the consistency was delightful. The soup was full-bodied and was a full meal in itself. I served it with some fresh french bread on the side. I will DEFINITELY be making this soup again! :)

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Ereshkigal

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Brookline, Massachusetts, USA

Reviewed: Feb. 10, 2010

This was easy and delicious. The flavors were subtle. I used chicken broth instead of vegetable, b/c I didn't have any veggie. When mentioning this recipe, everyone was like "ugh! carrot soup", but this had even my kids loving it! Definitely will make this many times over.

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Heather

Reviewed: Jan. 29, 2010

Had a lot of carrots and this worked out really good, nice flavor.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

Reviewed: Jan. 24, 2010

Great soup, quick and simple to make but tasted delicious. Did use a little more cilantro than the recipe. I just know I will be using this recipe again.

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Reviewer:

apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Jan. 20, 2010

Great soup, I went a little heavier on the cilantro! Can't wait to make this again!!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

Reviewed: Jan. 19, 2010

I made this soup with a bit of pessimissum. But it got really good reviews, and basically I had the ingredients, so why not? I did change a few things (which I always do): used a can of green enchilada sauce instead of the red, used Knorr's Veg Boullion for the broth, mashed 3 cloves of garlic and 1 bunch of cilantro in a pestal and sauted in a little olive oil at the start. Used some hot sauce instead of the chili paste. Used about 2/3 and left the balance as is. Then added a 1/2 cup of pearl barley (wanted it thicker) and cooked for another 20+ minutes until done. Served with sour cream and chopped cilantro. Excellent! And vegetarian and healthy - better yet!

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LECKMAN

Reviewed: Jan. 18, 2010

Amazing soup - used chicken broth and sweet potato will definitely make a larger batch next time

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EWODLINGER

Reviewed: Jan. 18, 2010

There is something missing in this soup

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Teeka

Cooking Level: Expert

Home Town: Mountain View, California, USA

Reviewed: Jan. 17, 2010

this was very easy make and tasted pretty good. I more than doubled the garlic and used more cilantro for garnishing. I didn't know what chili paste is so I used Sriracha. Again, it was very good but I probaby won't make it again.

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Reviewer:

arthistorybabe

Reviewed: Jan. 7, 2010

I have been waiting a long time to review this recipe. I have made it 3 times without the chili paste. I could not find it anywhere and then my DD gave me a bottle for Xmas that she finally found at Whole Foods. When I made the first time I used chili powder mixed in with the cilantro and garlic. We loved the flavor! But I thought that the chili paste was the secret ingredient so was anxious to try as written. Actually I love it with the chili powder and red pepper flakes as it has more of a kick. I do not blend mine in the blender but just mash the ingredients with my potato masher to make a small chunky soup. I had printed this recipe out 2 yrs ago and just made for the first time about 3 months ago. Great, "makes U feel good" recipe. Like chicken soup, says MOM!

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pjlee123

Cooking Level: Expert

Living In: Lutz, Florida, USA

Reviewed: Dec. 22, 2009

I should have made this as written! I substituted beef broth because that's what I had, and to me it tasted a little like leftover broth when you make a pot roast. However, husband loves pot roast and he loved this soup!

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Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Reviewed: Nov. 9, 2009

I make this soup all the time, especially when I have a lot of carrots. However, I LOVE cilantro and think the taste is wasted when you use it at the beginning of the recipe. I use 1 tbsp of dried cilantro instead, and then add the fresh cilantro at the end before I blend. Then you can actually taste it! I also like to add a bit of milk at the end to make it a bit more creamy. Regardless, this soup is a staple recipe in our house!

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chickremedy

Reviewed: Sep. 24, 2009

Found this to be a tasty soup and thought it even tasted better the day after!

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Reviewer:

ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Reviewed: Apr. 16, 2009

This was a very nice soup. Simple and tasty.

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Reviewer:

Kimber2009

Reviewed: Feb. 1, 2009

I love this soup, especially with a dash of lime and red wine vinegar, with more cilantro added at the end and a dollop of fat free sour cream. One of my staples!

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Reviewer:

jcbakes

Reviewed: Jan. 27, 2009

Great flavor with these variations: Used chicken broth in place of veggie broth, Used crushed red chili pepper in place of chili paste, Added the juice of two limes and some grated fresh ginger, and Used 3 cloves of garlic instead of 1. Bon appetit

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Reviewed: Jan. 21, 2009

Soooo good - everyone in the family loved it, including the meat-loving, anti-vegetarian.

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Reviewer:

Deanna

Reviewed: Nov. 30, 2008

Not bad! Doubled and used bouillon instead of broth; also added more chile paste and cilantro as garnish. Would use less water next time.

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Reviewer:

ssivek

Carrot Chile and Cilantro Soup

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