Reviewed: May 2, 2013

Fantastic soup! Quick, easy...made it exactly as stated the first time, second time added random leftover veggies too and still awesome! The curry is such a refreshing note. :)

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Reviewer:

MSewell

Reviewed: Apr. 2, 2013

Absolutely delish! I didn't have curry powder on hand so I created my own, but it turned out perfect! I will be making a double batch next time and will freeze some for lunches. Yummmmmmmy! Thanks for sharing!

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Reviewer:

SMD

Reviewed: Mar. 16, 2013

I love this soup! The first night I ate it, I literally licked my bowl. :) I added a touch of cinnamon and used a teaspoon of medium hot curry paste. I also used the minced ginger in a jar (only 1/2 teaspoon). I was afraid of too much fresh ginger based on a previous review. Next time, I'll probably add a bit more. I also used plain soy milk for the "cream" and it was fine. This is a great soul warming soup! The next time I make it, I might add some orange zest and oj in place of the curry.

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Reviewer:

Blannie

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

Living In: Rolling Meadows, Illinois, USA

Reviewed: Feb. 11, 2013

so good you need to make double the recipe!!

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Reviewer:

Joel's mom

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Feb. 11, 2013

this came out super good.. i'm a huge fan of blended soups.. used about 5 small white potatoes in place of the large.. 2 small stalks of celery.. halved the butter.. used plain yogurt instead of cream (lactose intolerant).. tripled the curry.. salt and peppered to taste as opposed to the exact amounts.. added a small boneless skinless chicken breast to make it more hearty.. ty for the recipe

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Reviewer:

just_jam

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

Living In: Arcadia, California, USA

Reviewed: Jan. 30, 2013

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!

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Reviewer:

Candice

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Jan. 26, 2013

this soup is fantastic! i increased curry powder to 1 tbsp and used 1 cup 5 percent cream instead of 1/2 cup whipping cream. Beautiful colour! Definitely guest-worthy! Bonus - it's very easy to make!

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Reviewer:

joanne

Reviewed: Jan. 19, 2013

Wow! Easy and cheap with amazing depth of flavor. I added grated fresh ginger, too.

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Reviewer:

Stacklou

Reviewed: Jan. 15, 2013

Made this for my picky kids and they ate it! (I personally really liked it). I have a hand blender which makes this such an easy soup to make. Used half and half cream (because that's all I had) and it still worked. The next day I didn't have enough to go around so I added a can of tomato soup to make it stretch...so good! Great recipe...it's going in my meal planning rotation.

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