The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Nov. 15, 2009
I changed the recipe slightly. it was delicious!
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Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA
Living In: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 13, 2009
We loved this soup. Great recipe. I think I would probable put the carrots in a processor first next time, instead of spending all that time slicing them. Just to get them cut up.. Then put it all back in the processor like to recipe says to puree it. Just to save time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 5, 2009
very tasty! I cut back on the butter and used some olive oil instead as recommended by other reviews...but left the cream the same. I was making it for a mom about to have a baby and the high calorie content sounded good for a nursing mama....not to mention all the veggies!! I also left the skin on the potatoes....blended up great and still tasted delicious! Definitely a keeper...especially when carrots are not all the appealing to me on a regular basis! :)
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Cooking Level: Expert

Living In: Minot, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Oct. 24, 2009
It's great! I made this using fresh, homegrown carrots from my back yard. Great way to use up carrots if you have a lot of them. I used nutmeg and curry powder instead of ginger. I also used vegetable broth instead of chicken and I added sour cream and used just a little bit of milk. Oh, and a bay leaf too (I always do with soup, it's compulsive). I should've boiled my veggies longer, they were tender but if they'd been really mushy they would've pureed better. Float a dab of sour cream and add a little bit of carrot top to garnish (Yes, carrot tops are edible! They actually compliment this dish very nicely). Om nom nom. Thanks Grace! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 24, 2009
Great recipe, I used homemade vegetable broth instead of the chicken broth, also substituted milk for some of the cream. I loved it so much I'm now making a second batch to freeze!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 20, 2009
I added twice the amount of ginger, and a little curry. I didn't like the rosemary in it, and will leave it out next time.
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Cooking Level: Intermediate

Living In: Rotterdam, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 7, 2009
This was awesome! I added ginger and the suggested nutmeg (just a hint) and left out the rosemary. I also added a peeled and cored apple to counter the bitterness that can be present in store-bought carrots. Milk was great, but it was smooth enough not to need anything else.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 3, 2009
This was delicious, I just added in 200ml of cream, which was more than enough!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 1, 2009
I 'Healthy'd up' this recipe by substituting 1 c. 1% milk and 1 c. nonfat plain yogurt in lieu of the cream. It was excellent. I also don't like ginger so used the rosemary and dried marjoram
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 29, 2009
Great recipe. Changed the chicken broth to vegetable bouillon but otherwise perfect for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 29, 2009
Very easy, great flavor! Despite the thinking of the person who gave 1 star because they were *upset* it wasn't vegetarian, VERY EASY to make vegetarian, just as easy to make vegan.
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Cooking Level: Expert

Living In: Toms River, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 27, 2009
I had a lot of carrots left over from my garden, found this recipe, but wasn't too confident. Once it was ready, the whole family agrees; it's awesome. We are trying too do a little lower fat diet, so I used half skim milk, and half 2%. Although I did use the butter, and maybe even 1/4 cup more.... but it was so worth it! Great soup, and very fall-like!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 27, 2009
Lots of room for adjusting with this recipe. I used sweet potatoes in place of the white and used 1 cup of half and half plus 1 cup of 2% milk instead of heavy cream. Creamy, beautiful color and great taste.
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Cooking Level: Expert

Living In: Wellsboro, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 26, 2009
Yum! Two comments: First, I added half a bunch of mustard greens with the carrots and potato for added nutrition and flavor. The flavor was really good, but it gave the soup a very minor grittiness that wasn't great. Second, the person who complained about this not being vegetarian a couple years ago is hilarious. Just use vegetable broth?
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Cooking Level: Expert

Home Town: Fulton, New York, USA
Living In: Ashland, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 26, 2009
This is high-end restaurant quality soup! Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 20, 2009
Soup was very easy and pretty tasty. I cut the heavy cream to 1 cup. I didn't think that it needed any additional salt and forgot to add the rosemary. Loved the color.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 2, 2009
Great soup! Just exchanged 2 cups of heavy cream for 1 cup of milk + 1 cup of heavy cream.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 1, 2009
This soup is very easy to make and very tasty too. I cut the heavy cream down to 1 cup and it was still wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 26, 2009
this is delicious soup. i used fat free half and half in place of the heavy cream for a lower cal version. also, it works fine to leave veggies in large chunks rather than to waste time slicing the carrots. it all softens anyway.
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Living In: Stayton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 12, 2009
Thanks for such a great recipe!!! Now I know 2 recipes I can use my plethora of carrots in!! Ha ha I did however change a few things: sub olive oil for butter, 2% milk for heavy cream, took out rosemary, sauteed minced garlic w/ the onion, used roasted pork tenderloin- cubed, 1 c. finely shredded cheddar cheese, 1 tsp coriander, and 1 cup water. I added the pork, cheese, coriander, and water after I pureed the carrots, potatoes, onion & garlic. I also used the milk as a buffer in the pureeing process. Otherwise it was really difficult to get the soup blended in the blender. My doubtful husband was even pleasantly surprised of the great flavor this soup had! That is a HUGE compliment coming from him!
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