Reviewed: Dec. 9, 2007

This recipe is delicious! I added a tsp more curry and a tsp of cloves as well. I like the pureed texture, so I didn't add water at the end. I also think that it would take away from the incredibly full flavor of the soup!

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Reviewer:

corbettjean

Cooking Level: Intermediate

Reviewed: Dec. 9, 2007

great soup, added extra curry and used some shrimp (half puried, half whole) to the recipe to make it more flavorful.

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Reviewer:

Scott

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

Reviewed: Dec. 6, 2007

FANTASTIC. I made the recipe as written, with the addition of a bit more curry, some turmeric and a bit of garlic powder at the very end. These probably weren't necessary for the soup to be delicious, but I loved the end result. The recipe notes thinning, after pureeing the cooked carrots, with additional vegetable broth -- I used about three cups for a great texture. What a gem of a recipe. Exotic, healthy, economical and tasty -- can't beat that. For me, it's a perfect light meal (with homemade bread) or opening course, especially in these cold months. Thanks so much for sharing.

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Reviewer:

CURIALL

Cooking Level: Beginning

Home Town: Fowler, Indiana, USA

Reviewed: Nov. 28, 2007

Pretty good. Looks nice and easy to make. Added a little milk instead of the extra water at the end, to boost the nutritional value.

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Nov. 27, 2007

An excellent basic recipe! Two nights and two great soup recipes! (Last night it was the Healing Cabbage Soup). Improvised quite a bit. Added 3 cloves garlic. Used olive oil, added sweet potato to carrots and grated them all. Instead of curry power, added 2ts cinnamon, 2ts cumin, one ts turmeric, one ts salt, 1/2 ts cayenne, and one Tbs grated ginger. Goes nicely with good whole wheat bread. Cheers!

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Reviewer:

odantheman

Reviewed: Nov. 20, 2007

I added 3 cubes of frozen crushed garlic when adding curry. Was in a hurry, so I used frozen carrots and instant soup mix for stock. Was delicious!

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Reviewer:

fay123

Reviewed: Nov. 19, 2007

This is a great base soup. I made plenty of changes to suit my own tastes, though. I grated the carrots to make them easier and quicker to cook. I added a TON more Indian spices, including garam marsala and tumeric, and used HOT curry. I love spicey foods! I also added chopped celery. When everything was sauteed to softness, I pureed it; once pureed, I added about 2/3 cup plain yogourt, which reduces the hotness of the spices without taking away the flavour. The yogourt will also make the soup creamier and a bit thicker. It turned out perfect for me! If you are adverse to strong carrot flavour, try using the sweeter baby carrot...be aware that they always seem to take longer to cook!

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Reviewer:

ashiesmama

Reviewed: Nov. 17, 2007

Amazing soup, I added extra garlic and coconut milk to make it really creamy.

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Reviewer:

goddess1968

Cooking Level: Expert

Reviewed: Nov. 9, 2007

Excellent soup! I took the advice of other reviews and added other spices. I also added celery and garlic. I threw the whole thing in the crock-pot and used a hand blender to mix it up when it was done. I will definitely make this soup again in a larger amount and freeze some.

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Reviewer:

SharryG

Cooking Level: Expert

Reviewed: Nov. 5, 2007

It's a good basic recipe but needed a few more ingredients. I only used 1 pound of carrots. I added 1 1/2tbsp of fresh ginger and 1/3 c. of sherry. For a creamy version, I used 2/3 c. of yogurt.

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