Recipe by Miss Tyckle
"This is my little picky eater's favorite soup."
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2 1/2 cups
potato, peeled and cubed
heavy whipping cream
ground black pepper
How Fantastic this is! The ginger and curry is an unexpected and delicious hit of flavour in what I imagined was going to be a basic soup. Even the kids liked it - and you know what high praise that is!!
This was super easy to make and made for a nice dinner on Meatless Monday served with fresh rolls. But it wasn't a standout and I probably won't make it again. Taste is extremely subtle. In fact it took several mouthfuls to even detect a taste at all. I suppose experimenting with the spices might improve the flavor but with so many great soup recipes on this site, I'll probably just file this under not repeatable. Inexpensive and easy though so if you like mildly flavored, try this.
Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my liking if necessary. But, this time, I thought I knew better and added freshly grated ginger because I also love ginger. It was very good, but the fresh ginger overpowered the carrot flavor. And, afterall, this IS carrot soup. The second time I made it, I used powdered ginger as the recipe called for. Still delicious, and the the carrot flavor was much more pronounced. I will make this again and again following the recipe to the letter, but I think I will roast some (bite sized) carrots in the oven to add at the last minute. My DH needs something to chew. A wonderfully satisfying comfort soup. I LOVE this stuff!
Easy and delicious. I love this soup. I did use vegetable broth in place of chicken and also added some garlic. Used my immersion blender and dinner was on the table in less than an hour. Perfect for hectic nights. Served with a salad, and felt like I was doing my body many favors.
Great tasting simple soup
I am not a fan of carrot soup but I had a delicious one at a restaurant and wanted to recreate the same thing at home. This recipe was exactly what I was looking for! I ajusted a few things: being lactose intolerante I ommited the cream and just put more broth; also added 2 gloves of garlic and used 1/2 sweet potato instead of regular potato. This recipe is a keeper, everyone one loved it!
I doubled the recipe other than the spices, (not a big fan of ginger and my 17 yr old hates curry.) I added garlic and 1/4 t. of nutmeg. Trying to save on calories, I used olive oil instead of butter and I also used nonfat milk rather than the cream. It was delicious; my boys had two big bowls each. I love the sweet carrots with the curry and hint of ginger. Will definitely make again with my changes.
This was so good! The perfect carrot soup if you ask me. I must add that I modified slightly using Land o Lakes light butter and 2% milk since that's what I had. It was so perfect even with this reduction in fat; silky smooth, mildly sweet, with a hint of spice. The curry isn't a strong presence here, which was fine by me...........but if you really like to taste the curry you may want to add more.
Delicious! I will make this again! I didn't have access to cream so I substituted 3/4 cup of milk with 1/3 cup of butter. Based on other reviews I also doubled the recipe.
My husband can't handle too much spice so I halved the curry.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Of Carrot Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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