The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 4, 2009
Quick to make, and very tasty. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 11, 2009
This was delicious and easy. I cut out the first step and cooked everything together in one pot. First I sauted the onions and garlic and then added the carrots and broth and simmered until done. Then followed the rest of the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 29, 2009
Made this last night for dinner, and had it for lunch today! Yummy recipe that would have gotten 5 stars, except that after I made it following the recipe exaclty, I had to make some slight modifications. I added about a tablespoon of brown sugar, and I added salt and pepper as well because it was lacking flavor. Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 18, 2009
Have now made this soup several times, with and without chives, with half&half, heavy cream, skim milk, easy to substitute. It always turns out absolutely delicious and very flavorful. A staple at our table!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 18, 2009
If this soup tastes this good with dried herbs, I can't wait to make it next time with fresh! I used whole milk because that's what I had. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 31, 2009
Instead of dill and chives, I added a bit of sliced up fresh ginger root and about 2 tbsp of red curry paste. (I found another carrot soup recipe on another site and kind of married the two together.) It's got quite a kick to it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 28, 2009
This was great! Fresh dill and chives are a must. I used skim milk and a little cream since I didn't have 2% milk. We had it with turkey burgers, wonderful.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Dec. 15, 2008
Excellent soup! You must like dill to like this soup though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Apr. 6, 2008
Great idea for a soup - I really like carrots with dill. It did need a little tweaking though, as I found it somewhat bland as well. I added salt, pepper, an extra tablespoon of dill, more onion, and used green onions instead of chives. Overall a very yummy soup, and coming in at only 80 calories per 1 cup serving! (I used skim milk) I'll make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 8, 2008
I tried this recipe because I got an immersion blender for Christmas and I was really excited to give it a go. I added a little more garlic and an extra can of vegetable stock. The soup turned out great.
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Cooking Level: Intermediate

Home Town: Chico, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 27, 2007
exellent soup. i added roasted red peppers to mine and it turned out great. didn't have a food processor or blender so i used a potato masher which made it chunkier
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 5, 2007
Not bad, but a bit bland until I doctored it up. I used a lot more dill (probably twice what the recipee called for) and you must add salt and pepper to balance the flavors before serving. I also stirred in a couple tbsp. butter for richness. Garnished with toasted sliced almonds, it was company-worthy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 3, 2006
This soup was great! I LOVED it and I am not a huge carrot person. I had a bag of carrots and was not sure what to do with it and so I thought I would try a soup and now I will be making this A LOT! The flavor was great! Thank you for a wonderful recipe. I did not change a thing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 22, 2006
1 pound of carrots equals about 3 cups chopped.
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Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 18, 2006
I looked for this recipe after we enjoyed the Dill Carrot Soup at the Union Station Museum Restaurant in Ogden, Utah. I used baby carrots, and let my dried dill weed and fresh chives soak in the milk while the carrots, onion, and garlic simmered in the broth. We rate this even better than the restaurant's version!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 7, 2004
Perhaps it was my method, but I think I followed the recipe exactly... this tasted like baby food mixed with dill and milk. I couldn't serve it.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 28, 2004
This was good. My carrots didn't really puree, they were still tiny pieces; but I simplified and just "pureed" the carrots, not the entire soup. I substituted soy milk for the milk. The serving sizes are not large servings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Apr. 5, 2004
I REALLY REALLY liked this soup. Awesome flavour.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 24, 2004
This is one of our new staples. It is so easy and tasty. I followed the recipe exactly and wouldn't change a thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 16, 2004
Thus far, this is probably my second favorite soup I've fixed from this site, right behind a recipe I cooked last weekend for knefla soup. :)
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