Reviewed: Feb. 5, 2009

Excellent with the coconut milk.

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Reviewer:

SketchyRecipe

Cooking Level: Expert

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!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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.

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Reviewer:

Adri

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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.

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Reviewer:

KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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!

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Reviewer:

toolfan67

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.

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Reviewer:

ssivek

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!

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Reviewer:

Page

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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!

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Reviewer:

Katrina A.

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Hollywood, California, USA

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.

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Reviewer:

Anna

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!

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