Reviewed: Oct. 8, 2008

I really enjoyed this drink. I would rate it 5 stars except for that I had to cook the carrots longer than the recipe said to get them "blendable." Other than that, very good and easy. I did use soy milk so my 4 year old could have some and he really liked it. First time I have gotten him to voluntarily put carrot anything in his mouth!

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rosyshell

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Reviewed: Jun. 22, 2008

I had some carrots I was looking to use and I also had some ground cardamom so I thought I would give it a try. I am so glad I did. I loved it! By the way, I don’t know how good of a substitute the ginger and cinnamon would be. The cardamom spice is a little pricey but is very distinct and unique. It is a key spice in chai tea. If you like chai tea you would probably enjoy this recipe too.

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kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 25, 2008

It was ok. I used cinnamon / ginger, like others suggested. I would definitely cook carrots a little longer in pan, to make them more soft (easier to work with). My husband and I werent too impressed with this recipe; however, my 2-year old son drank alot of it. I may make it again.. not sure though..

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spabetti

Cooking Level: Intermediate

Living In: Whittier, California, USA

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Reviewed: Nov. 14, 2007

I really liked this recipe, the kids said it was a little bitter in the finish but I attribute that to not cooking the carrots long enough before blending. You have to shake before pouring as the carrot pulp settles.

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Denise T.

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Reviewed: Jul. 29, 2007

I expected this to be great after reading the reviews, but I disliked it and wound up throwing it away. It was WAY too sugary, and I didn't like the cardamom flavor in it. I'm giving it two stars instead of one because I'm not very familiar with Indian food, and maybe this is very authentic and I'd like it if I had been raised drinking it. The idea of pureeing carrots into milk still appeals to me (I couldn't taste the carrots at all), and I might try it again someday, but I'll cut the sugar way down and try spices other than cardamom.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 7, 2007

Very Good but Very Sweet. Instead of cardamom I used a mixture of ginger and cinnamon. I also cut the recipe in half.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 20, 2006

I love it! This is one good way to get the carrots down. I think I can even see better! He He!!)

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MELMEN

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Reviewed: Mar. 10, 2005

DELICIOUS and PRETTY :) I would serve this to anyone who I know enjoys indian food. I liked it warm as well as chilled.. even over ice. Cold was refreshing and both temps. were comforting. So glad you posted this recipe. We'll be enjoying it regularly at least throughout spring and summer.

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