Reviewed: Apr. 1, 2012

It was not something to write home about, I agree with some of the other reviews, the ginger is way to powerful, I would suggest cutting the amount to 1/8 cup. I added more cumin powder as it was a little bland. This recipe could be boosted up if dill was added to the recipe. Wouldn't make it again.

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Reviewer:

Gingerbreadgirlz

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Mar. 16, 2012

I cut back on the fresh ginger and it was still a bit much. I used vegetable broth (I'm vegetarian) and rice milk (1 1/2c.) instead of evaporated milk. I will definitely continue working on this recipe - maybe 1/8 c. ginger, but it is sure good!

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KarensPerspective

Cooking Level: Beginning

Reviewed: Mar. 10, 2012

Delicious, I made it truly vegetarian by using a vegetable based chicken bouillion cube in place of the broth & rice milk for the cows milk.

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Anne

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Reviewed: Feb. 7, 2012

Oh my. I had this saved in my recipe box for the longest and looked forward to making it, but even still, this soup far exceeded my expectations. WOW! This is amazing. I will be making this again and again. My little brain cannot comprehend how these few ingredients combine into something so special. I followed the recipe but only had dried powdered ginger....I cannot wait to try this with fresh ginger! 5 stars.

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Reviewer:

KarlsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Feb. 5, 2012

This soup was sooo amazing! I didnt think I would like it as much as I did. I didnt follow the recipe exactly but it was still very easy and simple. usually I mess recipes up the first time I try them but I had no trouble making this. the changes I made : I added 1tbsp of grated ginger, 3/4 cup of 2% milk, 1 tbsp cumin, and I made homemade chicken stock for a more hearty flavor.

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Reviewer:

Lobna

Reviewed: Jan. 24, 2012

The soup was great. I used 1/8 cup of the grated fresh ginger and that seemed to be the perfect amount.

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Reviewer:

lucky_luciano20

Reviewed: Jan. 21, 2012

Added 1 large parsnip. Didn't have evaporated milk or half & half, so I used 1/2 cup heavy cream.

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Reviewer:

Daymon

Reviewed: Jan. 13, 2012

This is a delicious soup! But be sure you like ginger, because it definitely packs a good ginger punch! I went with grating the ginger and used the amount called for. Also I used 3 cups stock and half and half. I think it would be just as good with low fat milk. I pureed it with my immersion blender, seasoned it with some salt, and presto! Delicious, spicy, flavorful soup! Today for lunch, I topped it with a dollop of fat free greek yogurt. YUM!

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Reviewer:

LauraBienz

Cooking Level: Intermediate

Home Town: Conifer, Colorado, USA

Living In: Kirkland, Washington, USA

Reviewed: Jan. 9, 2012

I was looking for a "gingered" soup recipe to make for a dear friend going through chemo therapy treatments to help with her nausea. I cut back slightly on the ginger so that it wouldn't be too overpowering and used skim milk to keep it a little lighter on the stomach. The perfect solution and delicious.

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Reviewer:

lehmann

Reviewed: Dec. 23, 2011

This is WONDERFUL! We have made it so many times we don't use the recipe anymore; it is very forgiving. At different times, I have used skim milk, homemade chicken or vegetable broth, no olive oil (use broth for sauteing) At one point, I had some extra pumpkin puree, so I added it. Now we call this soup Pumpkin Carrot soup. Our favorite! For us, it is so much better if it has a nice ginger kick - I can't say how much. We always just throw these ingredients into the pot and it always turns out delicious.

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