The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 2, 2009
This soup is dynamite! Everyone loved it! And my family is totally picky, yet, I was very surprised when I looked and found all those empty bowls :-)! It is soooo good, yet healthy and totally kid-friendly and guilt-free!!!! Yet, it tastes more like a butternut squash soup than a carrot soup. I just found this flawless! Absolutely divine! I will definitely make this for the whole family again and again and again. A nonstop crowd-pleaser! Highly recommend!!!!!! A+++++++++++
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 10, 2009
We all loved this soup! I don't normally care for carrots, but this will deffinately get me to eat them. I had a three and five year old I cooked for and they loved it, the three yr can't get enough. I'd like it pureed better, but my husband liked it better as is. To make it healthier, I used EVOO instead of the margarine and 1/2 & 1/2 instead of milk. Personally, I might add more onion next time, but I love onions. I love soups and will be cooking this many times, might make it a traditional thanksgiving appetizer (and keep the leftovers myself.)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: Apr. 18, 2009
Yum! We really liked this. I had a ton of carrots I needed to use and this was perfect. All of my kids loved it as well! I did use cayenne pepper instead of black pepper and left out the salt. Also cut the broth down to 5 cups. This was a delicious, easy, healthy and economical meal. I topped it with a little bit of sour cream. Thanks!
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rae
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 6, 2009
I added a sprinkle of ginger and ground mustard to this recipe which gave it a great kick! It's a little bit spicy which is exactly what my husband likes. I used only 2 tbsp of butter and omitted the dill weed and marjoram since I didn't have any on hand. Great recipe, I will definitely make this again.
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Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA
Living In: El Paso, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 25, 2009
A very solid recipe. Pureeing is definitely reccomended as it makes a nice smooth and attractive soup. Two notes: Using standard canned broth it comes off a bit too salty and chickeny; so I'd recommend diluting the broth 2:1 which should take care of both. Also, per a NYTimes article, boiling carrots results in a higher nutrient content than steamed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 20, 2009
I would've rated this a 3, but my husband loved it, so I am giving it a 4. This soup is obviously supposed to be pureed, but I think the person submitting it forgot to put that in the recipe.....in the picture it is pureed, and I cannot imagine it otherwise. I also used veggie broth and real butter, which added a nice flavor. I added extra dill and a few drops of tobasco, but I still found it a bit boring and bland.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 18, 2009
Very quick & easy soup! Like other reviewers, I used half & half & pureed mine before serving. Tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 2, 2009
Easy to make and well received. Will make again.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
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Reviewed: Jan. 4, 2009
I prepared this by using baby carrots that I had halved lengthwise. I sauteed them with the onion and seasonings along with a pinch of brown sugar to add some caramelization before I added the chicken broth. Also a few drops of hot pepper sauce to kick the flavor up a bit. Then I pureed with my immersion blender and swirled in some sour cream before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 29, 2008
I've made this a few times, and my tongue is watering thinking about it! It tastes a lot like butternut squash soup. I pureed the carrots and onions after they were cooked. I made it again with a boxed white wine flavored chicken stock and it turned out great too. I prefer it to be a little thicker, and more like carrots instead of chicken, so I reduced the amount of stock to 4 cups (one box). It was about the consistency of runny mashed potatoes. I ate the whole pot myself in a day. FABULOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 29, 2008
I loved this recipe! I found that one lb. of carrots is just about the right amount. I only used thyme because I love the taste of thyme and carrots.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 30, 2008
I loved this soup. Changed a couple things. Used half the amount of butter. Added one celery stalk to the onions. Also, pureed it all which was definitely the way to go. Added 3 tbps. of half & half and a little extra dill. I'll be making this again for sure.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 27, 2008
Like other users, I skipped some of the seasonings, just used thyme and parsley, s $ p. Also, I omitted 1 C of the broth, and at the end just added one can of evaporated milk. I skipped the cornstarch all together. Great with crusty bread on a rainy day!
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Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 1, 2008
This was good and I would probably make it again. I shredded the carrots in a food processor first and once cooked smashed them with a potato smasher to break up the carrot pieces more. I used 1/2 and 1/2 and also 1/2 veg broth and 1/2 chicken broth. I think next time I'll add some chx to it! Yumm
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 26, 2007
If you like cooked carrots, you will enjoy the flavor of this soup. I did as others suggested and pureed most of the carrots. Because of this it was so thick I did not have to use any cornstarch. I used fat free 1/2 and 1/2 and only 1 TBSP margarine to make it less fattening. I'll eat the entire recipe, too, because my husband loves raw carrots, but he doen't like them cooked!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 11, 2007
The soup was good but not filling as a meal. Definatly a first course.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 7, 2007
A thick, rich, creamy DELICIOUS soup. We really enjoyed it for dinner last night. And I have been making soup for 2 years now every Wednesday and this is one of the best I've made. One thing tho ---use a food processor to slice the carrots --I did mine by hand & it took forever to do.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 13, 2007
Wow! I can't get enough of this soup! The subtle blend of flavors is perfect. It's a great accompaniment to quiches, sandwiches, or hearty salads. I use vegetable broth instead of chicken, and half & half instead of cream. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 14, 2007
This is a wonderful recipe! I used the ingredients that I had on hand, which means that I used reduced sodium chicken broth (and I would again) and half and half instead of whipping cream. I also didn't have any marjoram or dill weed, but didn't miss it at all. I also pureed the soup prior to adding the corn starch and half and half. I would definitely make this again!
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 28, 2006
I made this soup for a luncheon. I added some chopped fresh tomatoes and that added a nice tang to the already delicious soup! We all felt nourished by this soup.
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Cooking Level: Intermediate

Home Town: Moro, Oregon, USA
Living In: Exeter, New Hampshire, USA

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