Reviewed: Nov. 24, 2009

This recipe is virtually the same recipe published in Vegetarian Times perhaps 10 years ago! In VT it was called "Carrot Soup with Cilantro" and I think the cilantro works better than the parsley. An okay soup, but not sure I'll make it again...the curry ruined it for me. Next time I'll omit the curry and add a little extra stock to thin it out. I did add a dollup of sour cream on top before serving which definitely helped balance the flavors.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shae's Mama

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2009

Excellent combination of flavors. I made some changes - used fresh fennel, added onions, did not use rice, upped the curry and the lemon juice. My husband and I both loved it and couldn't get enough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JCL

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

One of my all time favorites! An easy, healthy soup...subtle flavor is very unique. I typically double the fennel and curry and add slightly more rice or use barley (barley might make the soup thicker if you don't add a tad more water, but that's up to you). Sometimes I add white mushrooms in order to trick myself and others into eating them...they don't change the flavor at all. All around a versatile and delicious recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

eiraena

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2007

light, refreshing, and cozy. i added garlic for my own personal taste. beyond that, i followed the recipe. delicious. easy. nice with crusty bread for a simple autumn meal.

Was this review helpful? [ YES ]
1 user found this review helpful