Reviewed: Feb. 1, 2012

Delicious recipe! To make it a bit healthier, I substituted 1.5 Tbl of Smart Balance Light instead of butter, and used whole milk for heavy cream (and it still tasted sensational). I didn't have fresh dill on hand, but 1 tsp dried was sufficient. Also, rather than taking the time to grate the ginger root I simply peeled a large chunk and let it simmer with the rest of the ingredients, then discarded it before pureeing the mixture - this yielded the desired flavor but saved a bit of work. I simmered the entire mixture for about 30 minutes, adding the dill within the last 10. By simmering the mixture for this long, I did not need to strain the broth. Instead, I let the mixture cool in the fridge, then pureed it with my blender, and followed the last step as it. My final result had a wonderful texture and flavor!

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Reviewer:

Jacquelynn Lentz

Reviewed: Oct. 2, 2011

I tripled the ginger because we love it. The soup was tasty and classy.

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Reviewer:

lois h

Reviewed: Sep. 29, 2011

really delicious with coconut milk

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bellbellbell

Reviewed: Sep. 6, 2011

Excellent recipe. I tripled it and everyone loved it! Lovely flavours.

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Reviewer:

jennyb

Reviewed: Jul. 5, 2011

we are not necessarily the vegan vegetable soup types but we loved this! i almost never make a recipe as written, but this was great. all i did was the coconut instead of half and half and dried spices instead of fresh, but am sure it is good either way! the dill is a little overpowering, may skip it next time. will definitely make again -- thank you!

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Reviewer:

KJR

Reviewed: Sep. 24, 2010

embarassingly this is my first soup from scratch! and it was well worth it. i used the suggestions from other users and used coconut milk and chilli powder and blended straight in the pot. i also skipped the dill and added about 1/2 tsp extra ginger to give it kick! everyone at the dinner party last night loved it!

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Reviewer:

Bani

Reviewed: Apr. 24, 2010

Wow! this was awesome! I tried the coconut milk twice but the heavy cream is much better. I doubled carrots, onion and potato. Also I used 1 1/2 tsp of ginger. Reallly good recipe! Thank you for sharing.

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Reviewer:

Tejay

Cooking Level: Expert

Home Town: Cypress, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Feb. 8, 2010

So so so so so good. I just finished making this and it is wonderful. I followed the recipe exactly except just a little extra ginger cause I love it. The only suggestion I have is if you are making this for any amount of people you will have to quadruple the recipe. I doubled it and I only got enough for 3 normal sized bowls of soup. I'm gonna do that tomorrow and freeze a bunch:)

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Reviewer:

floritism

Reviewed: Jan. 6, 2010

This soup was AMAZING! I doubled the recipe and followed the other suggestions: I used 3 cups stock instead of 4, and light coconut milk instead of cream. I also didn't have vegetable stock, so used chicken instead, tripled the ginger, didn't have dill, and left some vegetables on the side before pureeing, to give the soup some texture. With all those changes it was still great, and next time I will make sure I have dill on hand.

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Reviewer:

Brittany

Reviewed: Dec. 13, 2009

great base!! i didn't have ginger so i used red curry paste and half the amount of dill. i followed other suggestions of half the broth and coconut milk. i will definitely try this recipe again with the ginger. delicious.

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