The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 24, 2009
Found this to be a tasty soup and thought it even tasted better the day after!
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Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 16, 2009
This was a very nice soup. Simple and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 21, 2009
Soooo good - everyone in the family loved it, including the meat-loving, anti-vegetarian.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 15, 2008
The only thing I will do differently when I make this again, is add the cilantro right before I puree. Otherwise, this is a great recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 2, 2008
Unfortunately, I`m not delighted with these way carrot soup. My family says it was a little bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 24, 2008
A very delicious recipe and simple once all the veggies are cut. I did virtually double the recipe, except for the onion and chili paste and used 3 cans of chicken broth in place of the vegetable broth. Wow.. just have to say that my version had a KICK with the chili garlic paste that I used from the Asian market (with the green cap). It was very hot and spicy. Of course you can easily adjust this to your taste and even modify with chili powder or red pepper flakes. Definitely a keeper, especially since it's so healthy!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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Reviewed: May 7, 2008
When it comes to making homemade soups, my biggest problem is getting the darn thing smooth enough! Mine had the consistency of a salsa- slighty smooth, slighty chunky. Regardless, this is still a good soup. I was a bit spice crazy, and used (a lot) more chile paste than stated, probably about 3 tablespoons worth (good thing I can stand the heat). I also used a lot more cilantro, beef broth instead of vegetable (it is what I had) and had to omit the potatoes (didn't have any on hand). Definitely worth making again, and hopefully I'll learn the secret to getting a smooth soup. Thank you DONOGHUEJ!
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 5, 2008
I've never heard of carrot soup, but I was making a Mexican meal for Cinco de Mayo, and this sounded interesting. I didn't have any chile paste, so I used chile sauce and a little bit of chile powder (the results were a bit too spicy, so I'll just use the sauce next time). I thought this soup was great, and my only complaint is, that I think the vegetables needed to cook a bit longer to soften more. The flavors were awesome, and really light and everyone enjoyed it.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 10, 2008
Great soup with a real mexican flare. I loved this soup as did my roommates however it did not freeze well. After being frozen it appeared as though it had somehow curdled but it did not affect the taste in any way so it was still tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 4, 2008
This was fast and delicious. I added one whole roasted garlic bulb, and threw in a handful of tortilla chips before serving.
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CD

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Jan. 12, 2008
We make this regularly and it's great every time. I like to serve it with freshly made bread for a healthy meal.
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jL
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Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 12, 2008
Served this soup with a large mexican meal and it was a hit. Good flavor and texture and it looks really pretty too. Will be making again - my company loved it!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 25, 2007
excellent. simple and very easy to make.
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 4, 2007
I was shocked by how good this soup was. I admit I made this recipe with pretty low expectations, I mean, how great can carrot soup be? But this recipe is fantastic! I tried it both with half and half to make a cream soup and without and it's delicious both ways. I did add more cilantro than the recipe called for and substituted red pepper flakes for the chile. Also, one caveat, my soup didn't not look as pretty as the one in the picture - for some reason it was more brownish than orange.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Photo by Lauren N.
Reviewed: Nov. 2, 2007
I didn't have any chili paste, so I just threw some crushed red pepper into the pot when everything was simmering together. It turned out well. Pretty good.
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Photo by Lauren N.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Prague, Hlavní Mesto Praha, Czech Republic

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 7, 2007
We thought this soup was excellent - the quality of a fine restaurant. I substituted crushed red pepper for chili paste, and added extra garlic and cilantro because I love these seasonings. Great soup.
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