Reviewed: Sep. 6, 2010

Wow! The flavors are so fresh and bright. It's more like a tomato soup, though. I used whole milk instead of cream to cut the calories. Didn't use brown sauce - I had no idea what that was until I googled it. I wonder if it's even sold in the U.S.

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Reviewer:

Crystal

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Reviewed: Apr. 3, 2010

This was not my favorite

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Reviewer:

LeeAnne Ford

Cooking Level: Expert

Living In: Calabasas, California, USA

Reviewed: Aug. 22, 2009

DO NOT use a food processor to puree this...it will end up chunky which is appealing neither to the eye nor the palate. A blender with "liquefy" will probably work. Please note though, this is not so much a carrot soup as it is a tomato soup with a carrot-y aftertaste. Thank goodness I served this on the side of "Pico de Gallo Chicken Quesadillas" from this site (*****) or dinner would have been a disaster.

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Reviewer:

HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

Reviewed: Nov. 19, 2008

Pretty good carrot soup. I didn`t use a balsamic vinegar and I used less onion.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Feb. 23, 2008

Real easy and very tasty. A quick treat to whip up for my vegan pals. I'm going to serve the rest over rice and fried fish tonight.

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Reviewed: Oct. 26, 2007

Pretty good but it seemed like it was missing something. My boyfriend added some nutmeg to his bowl but I personally didn't care for that. Not sure if I would make it again.

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Reviewer:

Katherine

Cooking Level: Intermediate

Reviewed: Aug. 14, 2007

where is the coriander in this recipe? very good, but more tomato than carrot.

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Reviewer:

sarah

Cooking Level: Expert

Reviewed: Apr. 13, 2007

Sum it up in one word...Delicious! Substituted the cream with milk. Turned out absolutely yummy - finished it till the last drop!

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Reviewer:

Crusty

Reviewed: Mar. 4, 2007

Not what I was expecting form the name...took some getting used to at first. The pepper certainly gives it a mexican flare. Can't decide if I will make again. Won't be what I will use for my "carrot" soup however. Taste is quite good though.

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Reviewer:

melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

Reviewed: Jan. 28, 2007

The best soup I have made yet everyone loved it and asked for more. I never added the cream but stired in a bit of cream fraiche as I served it which looked and tasted great. Can't wait to make it again Thanks.

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