The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 18, 2009
Amazing! I used spicy indian curry powder, and I left some of the carrots in chuck form and pureed the rest. It was very pretty. Also, I only had 1 pound of carrots, so I added a big potato and it was delicious served with naan!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 11, 2009
Very, very, very good. Will definitely make again
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Pat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 7, 2009
Oh my gosh - I wish I could have given this soup ten stars! Awesome, awesome, awesome. I decided to use the slow cooker - I sauteed the veggies and then dumped them into the slow cooker with the broth. Left on low for 8-9 hours, then pureed carrots and added homo milk instead of heavy cream. I let it simmer for another half hour or so and then served with homemade naan bread -- WOW! Fantastic for a wet cold fall night. I will absolutely be making this again! Thanks for sharing this great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 27, 2009
We loved this soup. I sub'd 1 cup of fat free sour cream for the dairy since I had that on hand and it worked great.I was a little afraid of the amount of curry but went with it and it was excellent. I wish they'd have given a carrot count instead of recommending 1 1/2 lb. which I always find difficult since I don't have a kitchen scale. I used 8 med. to large carrots and it was perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 24, 2009
This is a good base but it is missing something. Like a previous reviewer said, it's missing a sort of depth of flavor. Next time I am going to try adding a 1/2 cup or so of white wine to see if that gives it a boost.
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Cooking Level: Expert

Home Town: Kingston, Ontario, Canada
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: May 13, 2009
This was ok, but something was missing for me...it felt like pureed baby food and didn't have a depth or richness I'd like in a creamed soup. I did use veggie boullion cubes because I didn't have chicken broth so perhaps this is why it lacked depth. I have substitued veggie broth for chicken before and it's been ok. I may try again with chicken stock and maybe adding a yam to make it a bit richer.
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Photo by Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 20, 2009
This was SO delicious and comfy, and SO easy...we make it about once a week...a great way to use up carrots (we always have too many somehow) and the curry adds a wonderful kick that cures my Indian Food craving every time! Lovely over mashed potatoes or with Naan to dip!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Photo by Alex
Reviewed: Apr. 15, 2009
Fantastic way to use up carrots before they go to waste. I love curry. Served this with homemade samosas. Yummy!
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Photo by Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 13, 2009
An excellent soup, the only thing I would change next time is the amount of curry. It was fine for me, however my wife and 2 year old son thought it was a bit spicy. Oh yea, I also used goats milk instead of half and half and it turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 23, 2009
Absolutely loved this soup! I used light cream and ended up using about 4 1/2 cups of low sodium chicken broth to get this to the right consistency. Really great curry taste, but I will use just a bit less next time around (and I adore curry!). I also used about 1 1/2 teaspoons of pumkin pie spice to sweeten this a bit. Would be a great recipe to entertain with, and would be terrific finished with a swirl of creme fresh. A do-again, for sure.
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Photo by GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 19, 2009
My husband who hates soup said I quote, "This soup is banging!!". I added Madras Curry for a bit more spice and also a celery stalk when sauteeing the veggies. Awesome quick and easy soup!!
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Photo by Stephanie Rashel

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 14, 2008
Excellent soup. I've also added shrimp, and it give is a little more substance.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 11, 2008
Fantastic recipe! We changed it up a bit by adding another 1/4 lb of carrots, 3 extra cloves of garlic. Mixed 1/4 tsp of cayenne with the curry before. Replaced 1 cup of orange juice for 1 cup of chicken broth. Turned out absolutely incredible, it had a subtle spicy flavor that wasnt even overpowering to my 7 yr old. We plan to make this quite often in the future.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2008
this soup was absolutely fantastic! it was great to find such a delicious recipe without ginger (not one of my favorite spices). i didn't have whipping cream, so i used buttermilk and it turned out fine. and i tossed in a little zucchini since i had some i needed to use up, still great. can't wait to eat it again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Aug. 5, 2008
Very good. Don't be afraid of the curry - it gives a nice subtle flavor that is delicious in this soup. I added other orange-fleshed vegetables - sweet potatoes and pumpkin. I left out the half and half. It was so good and it cooked pretty quickly. It freezes well.
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Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 13, 2008
i made this soup for about 400 persons and all i have gotten was that i have to make it again as even the staff loved it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 4, 2008
I added a little garam masala and cardamom. Turned out great. Would have been even better with some fresh cilantro sprinkled on top. Thanks!
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Photo by Caroline C

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 31, 2008
WOOOWW!! DELICIOUS!! I followed a review and added ground nutmeg, black pepper, cumin and ground cinamonn. YUMMY!!! It's really good and tasty. --------------------- I made this soup again, it's like the 5th time I make it. I'm giving it as an appetizer for Thanksgiving dinner. I made it for a friend and she described it as: "a party of flavors".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Photo by NCRAN
Reviewed: Mar. 13, 2008
I made this soup late last night for dinner today and it smelled so good that my husband and I had to have some as soon as it was done! If you love curry..and I love me some curry.. this soup is for you! I basically followed the whole recipe, except I added about 1 1/2 tablespoons of Curry powder and a 1/2 tablespoon of Garam Masala (sp?).. I think without the Garam Masala it might have been lacking some depth of flavor...it adds a nice spicy taste (more of an earthy spicy not heat) .. if you don't have Garam on hand you could try adding some ground cinnamon, ground nutmeg, cumin and black pepper.. I also used 1 percent organic milk instead of the half and half. And just a warning.. this soup is spicy! But in a good way..not an overpowering spicy where you can't taste anything. I will definitely be making this again... maybe tonight ;) I might add some butternut squash next time.. I took a picture of the soup and I will upload soon :) Thanks for a great recipe!
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Photo by NCRAN

Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA
Living In: Clementon, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 1, 2008
This soup is delicious. I used my food processor to slice the carrots and onions. I used some homemade turkey broth and homemade chicken broth. This recipe is definately a keeper, I always have the ingredients on hand.
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Cooking Level: Expert

Living In: Athens, Ohio, USA

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