Reviewed: May 15, 2011

I tried this recipe today and it came out great!! very flavorful and so easy to prepare. For all you soup lovers, this is must try dish especially on those cold nights. Enjoy!

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Reviewer:

stephyp27

Reviewed: May 12, 2011

This soup was relatively bland on its own. I added roughly a teaspoon of curry powder and a teaspoon of chili powder and it became the perfect carrot soup! Will be making again.

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Reviewer:

Dawn E.

Reviewed: Apr. 29, 2011

I made a double batch of this using home made vegetable stock, and because my family can be picky, I only used 1 piece of ginger for the double batch. I also subbed coconut milk for the cream b/c my boyfriend is allergic to dairy. FANTASTIC. Even better with a little cracked red pepper or cayenne!

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Reviewer:

¡Kate!

Reviewed: Apr. 27, 2011

I love this soup! I used a can of squash because I didn't have a fresh one and it still came out great! If you want milder ginger flavor, use a tbsp of fresh grated ginger. I wanted more so I doubled it. Thanks!

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Reviewer:

ilovenh

Reviewed: Apr. 27, 2011

Just finished eating this very delicious soup. I suppouse that the basic recipe would have been just as good; however I always like to add my only twist to things. I added a bit more garlic since I am a huge fun of this lovely aromatic, also I chopped a bit of red chili peppers and sauteed with the galirc and onion. I used can pumpkin (only thing I had in hand) and a bunch of cilatro in the last 10 minutes of cooking. I thought really hard about not adding the cinnamon since is not very liked in my house, but I did and it really brought all the flavours together. Thank you so much for giving me an easy way to impress my guest without having to slave over a stove :)

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Reviewer:

Mrs.WeinnerBlowers

Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

Reviewed: Apr. 19, 2011

I was not a fan of the soup. The soup didn't have enough flavor for my liking. It was quite bland.

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Reviewer:

Siren

Cooking Level: Intermediate

Home Town: North Kingstown, Rhode Island, USA

Reviewed: Apr. 6, 2011

Delicious! Made a few changes, mostly out of necessity. Used the whole squash, had to use powdered ginger (probably about 1/8 tsp). I also used 3 cups broth as suggested by other reviewers, and the last cup of liquid I used 3/4 cup milk and 1/4 cup plain yogurt to give it a little tang. It was a great mix of flavors. Also, we added some crumbled bacon on top. The added salty-savory flavor really made it extra yummy!

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Reviewer:

hallzoo

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

I really like this soup. I often boil my squash with thye carrots when i Dont have time to roast it. It tastes just as good! Also, I add curry powder to my soup instead of the cinnamon for a bit of zing!

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Reviewer:

netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

Reviewed: Mar. 8, 2011

Good soup, but needed a lot more ginger and I would advise that you use milk or water rather than cream. Otherwise it ends up tasting too sweet. I thought the texture was a bit chunky, so next time I would cook the carrots for a bit longer before putting them in the blender.

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Reviewer:

Morgan Ravenwood

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 24, 2011

This was very good, although I ended up with bits of fibrous ginger in the soup. It may have been a little older ginger. Next time I'll try grating the ginger rather than slicing it.

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