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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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kyoules


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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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Reviewer:

Jamie

	Cooking Level: Intermediate Home Town: Chico, California, USA
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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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jendo

	Cooking Level: Expert Living In: Campbell River, British Columbia, Canada
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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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Reviewer:

Queen Bee


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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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MCHESSER


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Reviewed: Oct. 22, 2006

1 pound of carrots equals about 3 cups chopped.

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9 users found this review helpful

Reviewer:

Maeri M.

	Cooking Level: Intermediate Home Town: Pembroke, Ontario, Canada Living In: North Vancouver, British Columbia, Canada
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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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Reviewer:

LBUCHMAN


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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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Reviewer:

Alana

	Cooking Level: Intermediate Living In: Winnipeg, Manitoba, Canada
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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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LIKKEL


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Reviewed: Apr. 5, 2004

I REALLY REALLY liked this soup. Awesome flavour.

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MEGMYERS

	Cooking Level: Intermediate
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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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Reviewer:

CAREY


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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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SAUNIERE7


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Reviewed: Jan. 8, 2004

Watch out for the salt content in this soup! If the butter and stock that you used have salt you probably will not need to add any... unlike I did! Also, parsely and mint are good together in this recipe if you are out of dill.

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JEBEDIAHBUTLER


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Reviewed: Oct. 22, 2003

Outstanding! I used garlic powder, water (instead of chicken stock) and whole milk. I also had to use dried herbs but even so the flavour of this soup was fantastic, and it's texture... velvety! This tastes wonderful with warm garlic bread.

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Anu


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Reviewed: Jun. 28, 2003

We really enjoyed this recipe. We are soup lovers and always trying something new. I used PAM instead of the oil, due to our diet, and added some pepper and a little salt, not much, at the table. It is a keeper for us. Thanks:)

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6 users found this review helpful

Reviewer:

Elizabeth


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Reviewed: Jun. 28, 2003

I roasted the peeled cut up carrots with a little olive oil and a few peeled garlic cloves in a 450 degree oven for about 25 minutes, instead of boiling them. Make sure to puree the roasted garlic cloves with the rest of the soup. I used whole milk. The soup is better the next day after the flavors have intensified!

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Reviewer:

CINDY GLOWACKI


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Reviewed: Mar. 27, 2003

Easy to make, at first I would have given this a three, kinda blan...but then I added some chicken boulion and pepper and dried dill weed and I liked it a lot more and give it four stars.

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Reviewer:

RCOOLING


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