Reviewed: Oct. 1, 2009

I made a mistake and reviewed the wrong recipe and don't know how to delete this review...so disregard. I've never made this one.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

suzanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

Great soup! I doubled the recipe and made changes based on reviews. I used chicken stock, but much less than the recipe called for, probably about half or less and didn't discard any. I substituted coconut milk for the cream, and used a bit more ginger, and added about 3 small cloves of minced garlic. Turned out really good and I will definitely be making this again. Husband really liked it also which is really surprising since he's not a fan of vegetables and particularly carrots!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Geri Lynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

Oh wow!! This soup is to die for!!! I substituted coconut milk for the cream as someone else suggested and used about 2 1/2 - 3 cups of veg broth (didn't throw any away) Definitely will make again and again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ironchefjill

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2009

Carrot soup just doesn't get any better than this. The dill and the ginger really take the flavors to the next level. I use soy milk and serve with a dollop of non-dairy sour cream to keep this dish vegan & the most healthy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

This was the first time I have made carrot soup so can't compare to other recipes, but I thought it was delicious! I doubled the recipe and used evaporated milk instead of cream, and dried dill (about 1 tsp) , otherwise everything else was the same.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Judy C

Cooking Level: Intermediate

Living In: Nobel, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2009

Very good and fun to make. I quadrupled the recipe but only used 2 cups of broth like many suggested and replaced a cup of the carrots for a cup of celery. I also added cayenne and maybe a bit too much, it was really spicy but I like a dollop (or more) of sour cream and that cuts the heat. I would have cut the dill in half, it kind of over-powered the soup. I think a covering of dill as a garnish would have been enough and more presentable.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jess D.

Cooking Level: Intermediate

Home Town: Milledgeville, Georgia, USA

Living In: Louisville, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

Excellent carrot soup recipe! I didn't have potatoes and therefore left them out, adding more carrots instead. I only added enough broth to cover the carrots and once softened, blended the whole thing. I substituted half and half for cream. I will make this again, but play around with the spice amounts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nlspear

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

Excellent with the coconut milk.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SketchyRecipe

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2009

I used dry dill seed instead of fresh, and changed the cream to soy milk. This turned out very tasty, especially on a cold day! I'll be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

I used coconut milk instead of heavy cream, a bit less dill than requested, and doubled the recipe... It was super. Really tasty and filling, and there were barely any leftovers! And, if you like chunky soups, I didn't puree the veggies all the way, and the texture was great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Adri

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

I tried this soup and immediately made another batch to freeze for later. I used a can of light coconut milk and it was just delicious. This soup tastes like a breath of fresh air.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2008

I had a lot of carrots to use, so I did as some suggested and quadrupled the recipe but stayed with the original rec for broth and did not discard. To reduce the sodium, I made my own vegetable broth with boullion, and used a low sodium butter substitute, as well substituted the cream with low fat coconut milk. I also added some sweet red pepper. I don't like dill, so I added half rosemary / half cilantro as others had noted and a lot of cayenne and black pepper as well as some cinnamon. I would also add much more ginger next time, but overall, an excellent fall soup!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

toolfan67

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

This recipe is OK as a starting point, but I think I'd have been disappointed if I'd made it as written. I just about doubled the recipe, and it still only made what I'd consider 3 servings. I also used light coconut milk in lieu of heavy cream, veggie bouillon and potato water instead of broth, and a dash of cinnamon. Came out a little thin but tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ssivek

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2008

This soup is wonderful! I have made it about 5 times and it turned out great every time. I have made it with coconut milk a few times and regular milk (even non-fat/skim)a few times as well, both were very good. I will definitely continue to use this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Page

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2008

This was AMAZING! I agree to keep the broth and add Coconut Milk instead of half and half. Its so good that 3 servings is way to little of a batch to make. ENJOY!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katrina A.

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Hollywood, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2008

This recipe is great! Here's what I did: 1) quadrupled everything except for the broth. 2) substituted chicken broth for veg broth, rosemary for dill, and ground ginger for fresh. 3) also added cinnamon as one reviewer suggested. 4) did not discard any of the broth. It turned out excellent, and very flavorful.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Anna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

Just finished eating this, and it was so so delicious. My husband says it was the soup ever! I loved it too. The flavors were so delicate and just meshed well. I just substituted fresh dill for about 1/3 tbsp of dried dill weed. I will definately save this recipe for Thanksgiving!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sweetfox714

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

This is a very good recipe, but not a five star without some revisions. For a five star recipe, I revised as follows: as most others, I added coconut milk instead of cream. I also did not discard the broth! That would be incredibly wasteful of the nutrients in the veggies! I did not have any fresh dill, so I added a little dried. I used about half of a medium onion and added 2 cloves of garlic. I also added 1/2 teaspoon each of curry powder and cayenne pepper. The results were spicy and tasty! Other than the above revisions, I followed the recipe. Thanks for posting, I will be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Liz

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2008

substituted heavy cream with coconut milk which made the taste so delicious. next time would double the ginger as was not strong enough for us. took advice of others and usd half stock - actually prefer to serve this as a puree and not a soup (ie leave out the cream or coconut and just blend carrots / potatos / dill / ginger with the cooking stock - delicious!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kimgae

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2007

This soup is very good. I added a little garlic powder, curry, and cayenne pepper. Like others I did not drain the broth at all. I used only one can of broth (about 1 3/4 cups). I think this made it a little thicker which was good. This is probably one of the best soups I have ever made.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Arenda Dru

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Creamy Carrot Soup

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!