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Golden Potato Soup

Reviewed: Dec. 5, 2007
I can see why this recipe has 5 stars! It's excellent and so easy! I noticed a lot of commentators noting that the water called for in the recipe was not enough--not so! I followed the recipe pretty much exactly. With the measured amounts of potato & veggies, the 1 cup water is enough to cook the veggies tender. You don't need to have the veggies completely soaking in water! After everything is tender, you dump in all the milk which covers everything. A few more minutes in the milk to let thicken and you get the PERFECT texture & consistency for a potato soup! What's great is that the soup seems creamier than it is. That is to say, I used skim milk and yet the soup could be confused for a cream-based one. One thing I did edit for health reasons was the amount of cheese. I didn't have any cheddar on hand so used a little tiny bit of low-fat mozz. In retrospect, the cheese didn't even add very much when used in such small quantities so I might skip that all together next time. One thing to note though, I really wanted the golden colour for the soup so I added just a couple dashes of tumeric. It doesn't add a whole lot of flavour, but it does add fantastic colour if you choose to omit all that cheese. And like a lot of other reviewers noted, I did sautee the onions & celery first. The aroma of sauteed onions just can't be beat.
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Ginger Carrot Soup by Jean Carper

Reviewed: Nov. 2, 2007
This is a tasty soup! I did make a few changes, however: 1 onion instead of 2, used a liberal amount of "pumpkin spice" instead of just cinnamon (pumpkin spice = cinnamon, nutmeg, and something else?), added one tsp. of salt, fresh ginger instead of candied, two dashes of cayenne pepper for spice, the juice of one fresh navel orange instead of OJ, and lastly, I used 1/4 cup real whipping cream and a little bit of skim milk. I will definitely make this again! Be sure to blend it well; the end result is better than at some of the top restaurants I've eaten in!
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