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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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Nov. 19, 2008

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

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amanecer

Cooking Level: Intermediate

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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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lg

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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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Katherine

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2007

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

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sarah

Cooking Level: Intermediate

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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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Crusty

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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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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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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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lisbob

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Reviewed: Nov. 4, 2006

Absolutely delicious. Didn't have the cream and used milk instead and found it really tasty.

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Bunjirabbit

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2006

This wasn't exactly like the traditional carrot and coriander soup I was looking for (probably because of the tomatoes), but it did turn out very tasty. We enjoyed mopping it up with bread, and it was even better on the third (!) day. Will make it again, thanks.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Jul. 4, 2006

I loved this but husband didnt like it at all- he thought it was too much like a "sauce" rather than a soup. I disagree but thought it fair to present 2 differing opinions! On the upside, this means it is also FAB as a sauce for pasta etc, as already commented by a reviewer!

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lime pickle

Cooking Level: Beginning

Home Town: Bath, Somerset, England, U.K.

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: May 22, 2006

This soup is amazing! I only had 1 400g (14 ounce)tin of tomatoes, so I used a litre (2.1 pints) of low salt vege stock instead. It's a lovely thick soup with a great texture. added a little extra cream at the end as our chilli was a burner!! Will definitely make again.

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mellie

Cooking Level: Expert

Home Town: Orange, New South Wales, Australia

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 3, 2006

Mmmmmm, this is so delicious! I made it for my lunch tomorrow, but now I can't stop eating it! I used chicken broth instead of veggie, and homemade hot sauce instead of the chile pepper, as that's what I had on hand. I could actually imagine using this as a pasta sauce, only pureeing it a little so that it is still quite chunky. Thanks so much, Jon!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 22, 2005

Wonderful soup easy to make and went down really well with all the family!

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BARBIE24

Cooking Level: Intermediate

Home Town: ???, Glamorgan, Wales, U.K.

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Reviewed: Nov. 8, 2005

A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro.

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