Reviewed: May 16, 2012

Great recipe. I used homo milk and nutmeg instead of ginger (ran out of ginger) and it still turned out yummy. Thanks.

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Reviewed: May 7, 2012

This was really yummy! I used an immersion blender right in the pot and I left a few chunks because I love chunks in my soup. I substituted 1/2 & 1/2 and milk for the heavy cream. I wasn't a huge fan of the rosemary so next time I'll leave it out but I've never liked the taste of rosemary, so no surprise there. I also chopped up avocado and threw that in when I was ready to eat it. Made this soup superb!

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Sadie

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

Reviewed: May 1, 2012

.No one else would eat it

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Jerbear

Reviewed: Apr. 12, 2012

This was really good soup and easy to make too! I used a few more ounces of broth than what the recipe called for. Because some of the broth evaporated during the 30 minute cook time, I had to add a little water to make the veggies easier to blend. I don't care for sweet soup so I left out the ginger and I used half-and-half (because it's what I had). The soup was still super rich and yummy! I'll be making it again.

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4GsMOM

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Glendale, Arizona, USA

Reviewed: Apr. 10, 2012

Oh My...this is so good. I had leftovers from Easter and used all my orange glazed carrots and mashed potatoes. It was so easy with this, otherwise I used the recipe except for using a can of evaporated milk for the heavy cream. It was still so rich. I put a dollop of sour cream in each bowl and topped it was fresh chives. It was so pretty and so good. I also used 2 cloves of garlic sauteed with the onions. This was so rich that we had nothing else with it for dinner and served with whole grain dinner rolls. Yummy!

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COOK471

Cooking Level: Expert

Reviewed: Mar. 15, 2012

I have made this a few times now. It's a very good soup! I have made it with milk or half & half instead of the heavy whipping cream and it still tastes wonderful to save a few calories. I highly recommend it!

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Paula

Reviewed: Mar. 9, 2012

This is one of the BEST soup recipes and SO easy! The rosemary is a fantastic addition for just the right undertone of seasoning. The carrots really do have that hint of sweetness when coupled with caramelized onions and slow cooking. I could see also roasting the carrots in the oven for an even deeper flavor.

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Shirewoman

Reviewed: Feb. 26, 2012

Sorry but I did not care for this at all. I love carrots and I've had carrot soup a couple of times in restaurants, but this just didn't work out for me.

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Thisni Caza

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Feb. 26, 2012

Delicious and easy to make! I agree with some of the other reviewers, 2 cups of heavy whipping cream was a bit too much, so next time I think I'll try half that and half regular milk. I'm also going to try the nutmeg that some suggested, as I'm not much into the texture of rosemary.

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