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.

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Arenda Dru

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Reviewed: Oct. 9, 2007

this was great, a big hit for a fall party, with bread and cheese and salad. And I did follow the recommendation of using COCONUT MILK instead of cream. Big hit, very tasty. I did not get rid of any broth, etc. just pureed it all, then stirred in the coconut milk. People were impressed because I could call it "vegan".

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rumba-queen

Cooking Level: Beginning

Home Town: Mill Valley, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Jul. 3, 2007

this is one of the best soup recipes I have come across, my boyfriend is vegetarian and I made this for one of the courses for his b-day dinner and he loved it and now begs me to make it often. I use whole milk though to cut down on a bit of the fat instead of cream

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sabrinaw

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Reviewed: Oct. 9, 2006

My very picky husband loved it -although it did only use 1/3 of the fresh dill called for in the recipe. Great comfort food and very filling.

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CustomsGirl

Cooking Level: Intermediate

Home Town: Chateauguay, Quebec, Canada

Living In: Caledon, Ontario, Canada

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Reviewed: Jul. 28, 2006

Wow, this was so amazing. I added coconut milk instead, which turned out devine. Everyone who has tried my soup has raved about it. Thanks!

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Stephanie J.S.

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Auckland, Auckland, New Zealand

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Reviewed: Jun. 12, 2006

what i changed: -used only 1/2 the broth -coconut milk instead of cream -cilantro instead of dill -added a little cayenne for some spice delicious!

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HOLLYBOP

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: Apr. 16, 2006

I made this recipe for an Iron Chef party, and I received the second highest number of votes. I hate ginger, but it was the "secret" ingredient so I didn't have a choice. I found this recipe and was pleasantly surprised by the outcome. The ginger wasn't overwhelming and the dill was a great accent. I tripled the recipe and added two tablespoons of brown sugar, as well as a teaspoon of chili powder to spice it up a little (I also took the advice of someone on the website and used coconut milk instead.) I'd make it again.

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Mickey

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Reviewed: Mar. 8, 2006

I always very things so I made this the 2nd time a bit different... doubled receipe. tripled ginger. Kept about 1 C carrots once tender, diced and added in at the end along with blanched spinch. Also added 1 tbl spn Shan Vegatable Curry, 1tsp vinegar 1tsp lime juice. Very asian but a bit more hardy.

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HOLLYJOELLE

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Reviewed: Mar. 1, 2006

Used light coconut milk, and fresh cilantro (didn't have any dill). Tripled the recipe. Yum!!

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LILROSEGLOW

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Reviewed: Feb. 23, 2006

Great soup! I followed the suggestion to add coconut milk instead of cream, and I used chicken stock instead of vegetable (I kept all of the stock in rather than throw it out). Also I added some hot curry powder.

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ANNE77

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Reviewed: Feb. 19, 2006

I have made this several times. The first time, yes it did not yield enough to go to all the hassle, so I started doubling it. I have not tried it with the coconut milk, but that sounds good. Also, it does need more gingeroot than what is called for. You can you dried dill if you are on a budget. They charge $3.00 for fresh dill out here in La Jolla, CA!

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Aprille

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Reviewed: Nov. 19, 2005

I followed some of the review ideas, and doubled the ginger root, and used lowfat coconut milk. I added a pinch of cinnamon too. I used sour cream to garnish. It was by far one of the best soups I have made!

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CARENLAF

Cooking Level: Expert

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Reviewed: Oct. 24, 2005

I used coconut milk instead of cream and added curry and it was a big hit.

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juiceann

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Reviewed: Oct. 20, 2005

This soup is very good and healthy. I took advice of other reviewer and used the coconut milk instead of heavy cream, I think it would be really bland without it. The directions said to strain the vegetables and throw away excess vegetable broth?! This makes no sense thats where the vitamins are not to mention I bought good stock and it is not cheap. So I used less broth, I used enough to cover the vegetables which is how it is supposed to be in the end. I actually used half of the stock called for in the recipe. Instead of straining and separating it I did what I always do with this type of soup recipe and used a hand held blender and put it in the pot and zapped the whole lot. Save the vitamins and work!!.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 7, 2004

we really enjoyed this soup, it was not hard to make however it does not make very much, next time I'll double or triple it.

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RYANJENN

Cooking Level: Intermediate

Living In: Lachute, Quebec, Canada

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Reviewed: Aug. 16, 2004

Absolutely Fantastic Soup! Add a little bit of extra ginger and ease up just a little on the dill, and it is absolutely perfect!!!! Delish!!!

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MBLAIR1

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Reviewed: Dec. 1, 2003

Very good. I have made this recipe many times and have never been disappointed. I like how simple it is.

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MADDY92

Cooking Level: Intermediate

Home Town: Nashville, Michigan, USA

Living In: Victoria, British Columbia, Canada

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Reviewed: Oct. 30, 2003

MAKE THIS LOWER IN FAT AND VEGAN by using light coconut milk instead of heavy cream. The coconut milk is lovely with the ginger. I tried it because we're vegan but it sounded like a great recipe and it turned out great! This was a very nice soup!

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BIKEGIRL07

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Reviewed: May 4, 2003

This soup is heavenly. The dill and the ginger complement each other perfectly, and elevate this dish from "another root vegetable dish" to an exotic taste experience!

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