Reviewed: Sep. 23, 2008

great base but i added a few of the suggested spices from other reviewers. The additional spices really made a difference!

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NEW2MD


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Reviewed: Sep. 22, 2008

Wow. Not only was this soup sooo good but it was a quick recipe. I added 2 tablespoons of cocunut milk before I blended the soup. The curry was perfect. Not to mild and not to hot. This is the type of soup you make when friends come over. They will be very impressed.

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tickles3


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Reviewed: Jul. 28, 2008

I made this recipe, only instead of curry I added ginger as per another reviewer's suggestion. I added a little extra ginger than the recipe called for for curry powder. Delicious!

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Joce_C


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Reviewed: Jul. 15, 2008

i also added garlic, tumeric, and garam marsala. thinned with milk. next time, ginger. yum yum.

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lockesmom

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Jul. 1, 2008

I thought it was brilliant. I added some kidney beans, chili powder and used chicken broth instead of vegetable broth. I kept it nice and thick and served it on toast. I will definitely be making this one again. 5 Stars.

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Angus_the_Mugg

	Cooking Level: Beginning
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Reviewed: May 26, 2008

This soup was very good, but can be adapted to your individual tastes by adding other ingredients. I didn't have vegetable broth on hand so I used water and added extra spices. Instead of thinning it with water I added milk and just a touch of sugar for a slightly sweet taste. It was delicious.

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camper


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Reviewed: Apr. 20, 2008

This wasn't bad, but I couldn't taste carrot, only curry. I think next time I would half the amount of curry powder I used, although I guess it does depend on what brand of curry powder you use and how fresh it is. After all we're all using different types and getting different results accordingly. Mine was clearly too hot. I will make this again, but I'll be more careful with the curry powder next time.

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Poldweia

	Cooking Level: Intermediate Home Town: Northolt, Greater London, England, U.K. Living In: Colchester, Essex, England, U.K.
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Reviewed: Apr. 1, 2008

I have made a soup very similar with ginger instead of curry. I added a tbsp of each and some tumeric. It was really good. You can switch it back a forth depending on who you are cooking for. If they don't like curry then use just ginger and vice versa. Either way is delicious.

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AmberC2

	Cooking Level: Expert Living In: Victoria, British Columbia, Canada
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Reviewed: Mar. 30, 2008

Delicious, healthy, fast and easy. What more could you ask for? I added more curry and some ginger to the mix.

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DaraFG


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Reviewed: Feb. 28, 2008

I like the basics, but I agree something was off in the recipe. I'll keep working with it, per other reviewers suggestions, because it's so easy and I like the curry...

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PAGANANGEL

	Cooking Level: Intermediate Home Town: Salinas, California, USA
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Reviewed: Feb. 12, 2008

This soup is so delicious. I used chicken broth as I am not fond of the taste of canned vegetable broth. I didn't quite use the full amount of curry and added a little salt to taste. I thought it was absolutely great as is, without the addition of extra spices or garlic. It made a nice, light first course for our meal and what a great way to get your veggies!

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Emma

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Omaha, Nebraska, USA
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Reviewed: Feb. 11, 2008

I feel exactly like Lynn; I love curry and I love carrots,but I did not like this soup at all. I too tried to dilute it by adding more carrots,but it never tasted quite right.

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shawnessym

	Cooking Level: Intermediate
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Reviewed: Feb. 6, 2008

The only down-side to this recipe is that someone has to peel the carrots...! It doesn't taste of curry, but rather has a wonderful subtle flavour. It's also really quick to make. I've made this several times and have been asked for the recipe over and over. Serve with some quality grainy bread.

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tip


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Reviewed: Jan. 23, 2008

It was delicious, although it was bland until I added some other indian spices as recommended. Ex. Cumin, coriander, garam masala...

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mcmeg12

	Cooking Level: Intermediate Home Town: Annapolis, Maryland, USA Living In: Helsinki, Uusimaa, Finland
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Reviewed: Jan. 12, 2008

I like carrots and I like curry but I did not like this soup at all, nor did my guests. The curry was so overpowering that you couldn't taste anything but curry. It also had a very strange after-taste. I can't imagine adding additional curry yet many reviewers stated just that. Besides cooking up more carrots to try and dilute the strong flavor, I really didn't know how to fix it so it ended up down the garbage disposal. What a waste of time and money!

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LYNN LUKE


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Reviewed: Dec. 31, 2007

I have made this recipe several times now. It has become a regular in our bi-weekly menu. The other day I started this recipe without checking to see if I had all of the ingredients. I had all but the vegetable broth. So I used water and added a bit of salt. It was still great.

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Lp


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Reviewed: Dec. 29, 2007

I used a 1/2 Tablespoon of curry powder and added four cloves of garlic. Not bad.

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Daisy Doodlebug

	Cooking Level: Expert Living In: Saint Paul, Minnesota, USA
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