Reviewed: Nov. 17, 2011

Yuck. I think my parsnips were bad or something because it was really bitter.

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Reviewed: Mar. 8, 2011

Delicious and quick! Comfort food with an exotic blend of flavors. Will definitely make again and again. I didn't even have any allspice; was still excellent. But trusting the writer I'll buy some for next time.

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Cassy

Cooking Level: Expert

Reviewed: Jun. 7, 2010

This was a fantastic soup and easily converted to vegan! I had a pound of parsnips to use up and I'm glad I chose this. Pan roasting the parsnips made them incredibly sweet. I could have skipped the sugar, but I did add extra cayenne to counter that a bit. I also made this a SUPER LIGHT version by using unsweetened almond milk, no butter and homemade vegi broth. The cranberries are A MUST as they add the bitter depth this soup lacks, while the toasted hazelnuts add fantastic texture and depth. Like other reviewers, I chose to thin this out quite a bit, but the bf liked it thick ( I guess it depends on personal preference, so I won't knock off a star for that!)

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janelly_welly

Reviewed: Feb. 13, 2010

I would not make this again...ever. Had made it for company and in the end threw some steaks on the BBQ and didn't serve it. I'm not sure what all the other reviewers ate.

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Shalaine_1

Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

Reviewed: Jan. 31, 2010

This is an elegant soup worthy of serving to company - and I have! Thank you

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violinnm

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 11, 2009

My irish boyfriend could not believe that I had turned a vegetable he hates into such a delicious soup! I omitted the allspice and used heavy cream instead of milk. I also used only 2 cups of stock because we like our soup very thick. The dried fruit make a great addition!

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Reviewer:

Elenchen

Reviewed: Nov. 26, 2009

Absolutely wonderful! I did have fresh ginger so I think that gave it the extra zing.

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Lesleigh

Reviewed: Nov. 9, 2009

Smooth and creamy with just a little zip. Lovely!

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NessaAnn

Cooking Level: Intermediate

Home Town: Stevensville, Montana, USA

Living In: Newburgh, Indiana, USA

Reviewed: Aug. 3, 2009

This is a very nice soup, but I found that apart from parsnip (obviously), the other flavours were warring with each other a bit. It just came over as spicy parsnip, which was a bit disappointing after all the work! I will make it again though, and I may try fresh minced ginger and no allspice, as this I think, might have been a little overpowering.

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Michele

Reviewed: Apr. 16, 2009

This recipe doesn't get a 5 because I had to thin it with water because it was so thick, and the cayenne kicked the heat up too much for my kids to like it. Next time I'll make it without the cayenne; I think the ginger is heat enough. Overall it's quite a good recipe, though, and the garnish is a great addition.

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