Reviewed: Mar. 7, 2013

Made this as a soup course for Thanksgiving dinner and everyone loved it. Dill and chives complement the carrots well. Need to add salt and pepper - personal prefernce - otherwise perfect as is. Thanks very much for sharing!

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Reviewer:

Chele T

Reviewed: Oct. 23, 2012

Yep! This is a great recipe. Super easy. NOTES: - Doesn't make a lot. Small 4 bowls? (REEEEALLY small bowls!) My carrots & stock reduced a lot during the simmer process, so I ended up adding in about 1/2 cup more liquid (stock). - Will definitely, double, if not triple next batch to get more out of it. - Used Skim milk, and it was still thick when I blended with an immersion blender. - To create a smooth, creamy texture siphon through cheese cloth. - Added a good 'handful' of fresh dill for a fresh, stronger taste. - Use vegetable stock instead of chicken for a vegan alternative.

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Reviewer:

dobermanmom

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 4, 2012

Excellent.

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Reviewer:

Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

Reviewed: Dec. 8, 2011

This soup is awesome! I made some changes to this recipe. I used 3/4 cup whipping cream instead of the milk. I used dried dill and dried chives. I used 4 cups chicken stock. I sauteed the onions and garlic in butter and then transferred this to a stock pot, along with the rest of the ingredients and cooked on low for 5 hours. Afterward, I pureed the ingredients in a blender and added salt and pepper to taste. The results were out of this world! Top it off with some Fresh Gourmet tortilla strips Santa Fe style and it tastes incredible!!

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Reviewer:

LeiLei

Reviewed: Nov. 28, 2011

This was a great way to use up some dill! Used vegetable bouillon instead of chicken stock, green onion instead of chives, and skim instead of 2% milk.

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 27, 2011

mmmmmm!

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Reviewer:

mommyscookin

Cooking Level: Expert

Reviewed: Oct. 28, 2011

Delicious! I altered this slightly. Instead of 3/4 cup milk, I used 1/2 cup milk and 1/4 cup half and half. I also added some kosher salt when I sauteed the onions and garlic. At the end, I used 1/2 teaspoon dried dill, as I did not have fresh and I added cayenne pepper to taste. I couldn't stop eating it! yumm.

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Reviewer:

MommyMeals

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Oct. 17, 2011

Quite a few reviews mentioned very bland, think because there is no mention of S&P in the recipe. I added salt to the water I boiled the carrots in. Put a little salt & pepper in the onion and garlic. Other then that followed the recipe (except had to use dried dill) and I thought the flavor was excellent. I will make again without chives. I love chives, but the texture was weird to me.

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Reviewer:

sunshine71

Reviewed: Oct. 16, 2011

Delicious! I mostly followed the recipe except I sauted the carrots, onions, and garlic together ...I don't know if it made any difference in the flavor over cooking the carrots in water first. I also used dried dill and chives and added some salt and pepper. This is certainly one soup I'll make again.

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Reviewer:

SJCOLS

Home Town: Miami, Florida, USA

Living In: Columbus, Georgia, USA

Reviewed: Oct. 15, 2011

WoW - so, so good! Totally surprised! I couldn't stand to lose all those nutrients from the boiled carrots, so I made a standard soup base by sauteeing the onions and carrots for about 8 minutes, then added the garlic, then sauteed for another 3 or so and added the chicken stock. Boiled for about 15 minutes until carrots were quite tender. Pureed as indicated, and honestly at this point with a tad more liquid this is an awesome soup on it's own! I did add extra chicken stock vs milk, and then the herbs - fantastic! Thank you for sharing this surprisingly wonderful recipe!

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