Reviewed: Jul. 12, 2009

Very good, but go easy on the Cayenne Pepper if you arent too big on spicy food. Its def gives it a kick!!!

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Reviewed: Jun. 5, 2009

Wow, this soup is delicious! Based on the spiciness in the reviews, I substituted one fresh chilli. I had no basil, but put in a couple of stalks of celery. It was amazing. My partner had hers without hers being blended (I blended it after everything had simmered together for awhile) and I had mine after blending it with a stick blender. Perhaps this is the best soup we've ever had.

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Andrea

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Reviewed: Sep. 23, 2008

My Kitchen Prod teacher almost died when she tasted this soup... the cayenne completely obliterates any carrot flavour along with your tastebuds! We wound up having to drown it out with a huge amount of broth, and then it still lacked any carrot taste.

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AlexaRose

Cooking Level: Expert

Home Town: Ajax, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 11, 2008

TOO SPICY!!! I used less than 1/8 teaspoon cayenne pepper! I have used this recipe multiple times. Here are some other changes I made... -Omitted red pepper -Used 3 cans carrots (makes it super easy) -Used 3/4 cup light cream and 1 1/4 cup milk...came out fine. -If too spicy add more cream/half/half/milk and potato flakes to thicken.

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MOONLIGHT369

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2007

had some carrots that i needed to use up, and had all the other ingredients on hand except basil, substituted dill. excellent taste, but i use 1/4 t cayenne on a daily basis, and 1 T was even too much for me. my lips were tingly after every bite :)

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TARENELLA

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 16, 2007

This soup is different that I had hoped it would be, but surprisingly very tasty anyway. I used a 1/2 teaspoon of un-ground red pepper instead of the full amount, substituted the half and half for milk and used 3/4 cup of the water from the steaming of the carrots in place of the 3/4 cup of vegetable broth.

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Food Girl

Cooking Level: Intermediate

Living In: Wilkes Barre, Pennsylvania, USA

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Reviewed: Mar. 4, 2007

Very tasty and easy to make. But even with slightly 1/3 tsp a cayenne, it's a bit too spicy. I suggest 1/4 tsp... I skipped the parsley and used fat-free half and half.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Nov. 9, 2006

This was great...I have been looking for a long time for a carrot soup that I liked, and this was it....Thanks.

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Oct. 26, 2006

This is a very flavorful soup.My Husband found this a little too spicy so next time I will cut down on the cayenne pepper. This soup really brings out the natural flavor of Carrots. I will make this again!

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LUV_2_B_MUM

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2006

Surprisingly good. I added too much spice though. Made it a bit too hot.

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CARRIEKELLER

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 11, 2005

Change the amount of pepper to a few dashes and this is great.

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MARYJANE11

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Reviewed: Dec. 24, 2004

I wish I had read the other reviews about the pepper, because 1 tsp is WAY too much. I also think a tablespoon of parsley and basil is too much as well, I like more subtle seasoning. These covered up the taste of the carrots when carrot soup should emphasize that.

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TINEH

Cooking Level: Intermediate

Home Town: Centereach, New York, USA

Living In: Franklin, Massachusetts, USA

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Reviewed: Feb. 13, 2004

For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch, No pepper. It was better but I was still scarred from the first.

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Hut

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Reviewed: Jan. 9, 2004

WARNING: WAY TOO SPICY!!!! This recipe would be 5 stars if I hadn't added the red pepper. I didn't look at the previous reviews and added the amount called for. I had to throw the ENTIRE batch away because it was so hot nobody could eat it. I will make this again but only with 1/8 Teaspoon Red Pepper. You can't imagine how spicy this recipie is- and we like spice! I am still trying to cool down and we ate it 5 days ago.

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Sep. 24, 2003

The best and only carrot soup I've ever made. Cut down the pepper, cut out butter and subst. fat free half/half for a lighter version. It came out smooth, beautiful color and tasted divine. GREAT stuff Tricia. The pepper and basil are perfect!

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KTERRELL

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Reviewed: Aug. 28, 2003

This was great! I took the other reviewers' advice and cut the pepper in half and it was still too much - next time I'll use 1/4. I also used 3/4 half and half and 1/4 milk. This was so good!

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LINDSTROM

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Reviewed: Jun. 25, 2003

This was a good soup. I thought decreasing the cayenne pepper by half still gave the dish plenty of zing. I also added some water at the end because the soup was a little too thick for my tastes

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JL8MP31

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Reviewed: Apr. 24, 2003

Delicious, but I cut back the cayenne to 1/4 tsp. and it was plenty. I also used chicken stock instead of vegetable stock. Tried with fat free half & half and it was ALMOST as good.

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CYNDY

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Reviewed: Jan. 30, 2003

Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley, put half (milk) and half (half and half) and after it was all done, I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!!

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Dora

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Reviewed: Jan. 12, 2003

I recommend 1/2 or even 1/4 of the cayenne pepper, it was very spicy!! This soup is a nice soup to serve before a main meal instead of a salad on a cold day(just a small bowl though - it's very rich)

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COOKNWOMAN

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