The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 30, 2009
Good creamy soup even without adding any cream to it. I felt like it needed some curry powder. I loved it with curry!!!
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Cooking Level: Intermediate

Living In: New Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 21, 2009
Had no squash so I added one potato. Cut my ginger into 4 pieces and removed 3 of the pieces before I blended everything. This soup was just wonderful. Will make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 17, 2009
This is a great recipe. 2 small changes that i made: As another reviewer mentioned, I took a few chunks of the ginger out of the soup before I blended it together and it still had plenty of ginger flavor. The second time I made this soup, I added 3 T. of butter to the soup before I blended it together and it took the soup from good to great.
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Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 12, 2009
This is a great soup! I am looking forward to making it again on a cool fall day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 19, 2009
I love carrot ginger soup and chose this recipe because of the great reviews it has listed. I wouldn't have thought to add cinnamon so that was a great touch. I used half water and half coconut milk as my liquid base which eliminates the need for the cream and gives a wonderfully rich flavour. For a little variation, add some chopped fresh cilantro from your herb garden and squeeze in some fresh lime - makes it a different kind of yummy. For winter I like to add a tblspn or two of smooth peanut butter to the original recipe - something I've always done with squash & pumpkin soups. Delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 25, 2009
The best soup ever!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 12, 2009
I used this recently because I needed some ideas of what to do with the pulp from my juicer after making a combination of kale, beet greens, and carrot juice with ginger. It was a perfect guideline. I first olive-oiled the pulp in a cast iron skillet to get the water out (high heat, turning for 10 minutes), then used veggie broth to supplement for taste. It was terrific, and I didn't have to compost the pulp.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 3, 2009
I didn't have any squash because I also wanted some extra carbs for my young kids--so I boiled a yam, added cilatro to my boiling carrots (for extra flavour)and added some coconut milk when blending all together...yummy!
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PLB
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 16, 2009
Was good and unique, however I found it a bit bland
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 14, 2009
So Good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 2, 2008
I doubled the recipe and thought it tasted quite carrot-y. I liked the ginger, though took a little bit out before pureeing like some others suggested. I added more than a dash of cinnamon. Perhaps a bit of cayenne pepper to give more taste on my next batch?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 30, 2008
Tops! I used half chicken broth & half water for richness. For a shortcut, I bought a bag of frozen organic butternut squash and omitted the first step. I also like more ginger, because we wanted something for after the Thanksgiving feast that would help our digestive tract! Served with half and half at the bottom of the bowl and topped with parmesan. Will make again!
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Cooking Level: Expert

Home Town: Chelan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 11, 2008
This has become a traditional dish I now serve each Thanksgiving. Delicious!
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 5, 2008
I had to tweak this recipe a lot, as is it isn't very good, very bland
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Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 27, 2008
wonderful recipe. and in my personal opinion is improved by adding a touch of coriander leaf prior to serving
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 16, 2008
We really enjoyed the simple harvest garden flavor and color of this healthy soup. I didn't have much time so I revised the recipe to simmer the veggies all together in the water for about 8 minutes then just blend to make it smooth and creamy. I also added a potato while simmering because I wanted to be sure my athlete teens got enough calories. A recipe I have for butternut soup recommends a swirl of pesto on top of each bowl. I love that for the flavor and the beautiful presentation. I will definitely try that for this soup. One reviewer commented that this is for ginger lovers only, but my 13 yo daughter HATES ginger (even a little in pie or cookies) and said she actually didn't mind it in this soup. It wasn't overpowering at all. Maybe it has to do with how thick the ginger root is? Ours was about 1 1/4" thick. Anyway, thanks for the recipe. We'll definitely use it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2008
When making this recipe I noticed the 4 cups of water on the list and thought "darnit, I don't have any chicken broth!" I had also read that other viewers had the same inclination to use chicken broth rather than water. So I went ahead and used the water because I didn't want to make a special trip to the store just for that ingredient. I am SO glad I didn't because it didn't need it! The soup was wonderful and flavorful. Some reviews said it was bland but I beg to differ! Also some said the ginger flavor was too over powering. I, again, disagree! I followed the recipe exactly and I am so glad I did! No changes necessary on this one! Thanks for the recipe. I will make it again for sure!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 23, 2008
This soup was de-li-cious. I didn't have any butternut squash, so I replaced it with about 3/4 cup unsweetened pumpkin puree. I added some chicken broth powder to the soup a few minutes before putting it in a blender - it made an amazing difference! Because of the chicken broth, I didn't need to add any salt; I didn't add the cinnamon either, because it was simply so perfect and I didn't dare change anything in case it would ruin it. It was simply delicious, and not too creamy (I think that was because of the pumpkin puree). A fabulous way to make sure those carrots (and pumpkin puree!) don't go to waste. Thanks! :P
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 5, 2008
Very good soup. I added few teaspoons of butter at the end to smooth out the taste a little (didn't add the cream). My 8 month old baby and my husband both LOVE this soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 29, 2008
This was a great use of too many carrots, it was even good at room temperature on a warm day. My husband and I really liked it.
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Cooking Level: Intermediate

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