Jan's Carrot Soup - Vegan and Dairy-Free Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Buckwheat Queen
Reviewed: Feb. 24, 2015
Great soup! Simple yet bold, that is the best way to describe it. It doesn't taste like pureed carrots or even one distinct flavour. I think the sweet potato gives it an edge but it isn't an evident factor. It just has a nice balanced flavour and the Tabasco gives it a familiar afterbite with it's unique taste. I made this in my pressure cooker in about 9 minutes but left the carrots in pretty large pieces. I used a litre of water for a half kilo of carrots and a small sweet potato. The consistency was right on, soupy but not watery. Thank you What's for Dinner Mom for another great recipe.
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Photo by What you cooking Willis?
Reviewed: May 3, 2014
Great flavor, a little bit hotter than my tastes, but great easy option
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Photo by What you cooking Willis?

Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Pullman, Washington, USA
Photo by What's for dinner, mom?
Reviewed: May 2, 2014
I always make this for our Easter dinner and while preparing it this year I went to use the sweet potato only to find that it was unusable. I made a substitution of about 1 cup pre cooked, leftover, brown rice. It added a nice thickness to the soup. I still missed the sweet potato silkiness but thought I'd share a good substitute in a pinch.
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