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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lishee

	Cooking Level: Intermediate Living In: Langley, British Columbia, Canada
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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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Gwen P

	Cooking Level: Expert Home Town: Sweet Home, Oregon, USA
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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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HMICHAUD


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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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DECAR48


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Reviewed: Sep. 11, 2007

The soup was good but not filling as a meal. Definatly a first course.

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Rachel Winsor


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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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RAMSEES


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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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fiendishthingy

	Cooking Level: Expert Living In: Chapel Hill, North Carolina, USA
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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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SALLY89103


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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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BUSYBAKER1

	Cooking Level: Intermediate Home Town: Moro, Oregon, USA Living In: Exeter, New Hampshire, USA
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Reviewed: Nov. 6, 2005

Wonderful!! I cut down on the fat by reducing the butter to 1 Tbl, and using fat-free half-and-half instead of heavy whipping cream. Didn't affect the taste at all! Note that 10 carrots is the same as 4 cups whole baby carrots (chop before adding). I also used 1/2 tsp. salt, and 1/8 tsp. pepper - would do that again. Be sure and puree the soup after cooking, or carrots will be chunky. Thanks for the recipe!

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Dec. 30, 2004

I made this soup because I had tons of carrots and needed a way to use them up fast. I had never had carrot soup before. I was very suprised that everyone loved it..including two picky toddlers! I prepared the ingredients just as written then I smoothed it out with an emulsion blender and added some crumbled crisp-cooked bacon on the top. I will be making this again. Thanks for the great recipe!

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CHARJ70


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Reviewed: Jan. 19, 2004

Although this soup smelled fanstatic and looked beautiful, my husband and I were underwhelmed by its flavor. I used rather large "pinches" of the seasonings, but the soup still tasted rather bland. If I had ordered it in a restaurant, I wouldn't have been disappointed, but neither would I have been eager to order it again. If you like subtly flavored food then definitely give this recipe a try, but if you prefer more robust flavors (as I do) you may want to give this recipe a miss.

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ROGAMIL

	Cooking Level: Intermediate
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Reviewed: Jan. 18, 2004

This was the easiest soup I've ever made. I pureed the whole mix when it was done for a creamy texture and used half n half instead of heavy whipping cream. I especially like it because it's guiltless so I can eat quite a bit of it. I think next time I may put in some cilantro or chipotle for a little extra seasoning.

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NDOMMEL


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Reviewed: Aug. 5, 2003

I LOVE carrot soup but have never made it myself.Come to think of it I don't make many soups myself but this intrigued me because of the dill.The 1st time I ever had carrot soup it had dill & that set the pace for my love of it.This was a good recipe but I used fresh dill & found I really had to put a lot in to get the flavor that I like.Due to previous reviews I choose not to cut the carrots up but to grate them & after trying the "finished" product decided to puree 2/3rd of it. This way it was smoother but still left a bit of the "chunkiness".

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LARDOG


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Reviewed: Aug. 4, 2003

I'm not a huge carrot fan but this soup was pretty good. I made it exactly as written and didn't really like the look of it or the big chunks of carrots so I pureed the rest of it in the blender and I preferred it that way.

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JENNIFER72_00

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jul. 13, 2003

A very good, gourmet, easy soup. If you like carrots you will like this soup.

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VERONIQUE_3


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Reviewed: Apr. 18, 2003

This soup is surprisingly good! I am not even that fond of carrots. The one thing I highly recommend is making it into a puree. I tried it both ways and it is far better if you whip it all up in the blender. Plus it's a beautiful orange color!

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STYLISHCHIK


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Reviewed: Feb. 25, 2003

Very soothing comfort food ... I didn't have any dill weed, but the soup still tasted great. Definitely should be puréed, though.

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Paper Chef


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