Reviewer:

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 24, 2005

Really much better than I thought. I could not locate the hand blender to save my life, so it was thicker and more of a puree. It was also better a few days later. Love spicy food, so I won't be as shy with the chili paste next time.

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3 users found this review helpful

Reviewer:

liz_inpdx

Reviewed: Nov. 20, 2005

I didn't have any cilantro so I added about a tsp of cumin plus a few dashes of season salt, black pepper, and 1 dash of nutmeg. I used chile flakes instead of paste as other reviewers commented on it being too hot. I added a few Tbl flour to the onion/oil mix (I also added a touch of bacon grease here) to make a rue to thicken the soup. Turned out great! Great way to add a veggie side dish to a mexican meal.

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6 users found this review helpful

Reviewer:

PTKAT

Reviewed: Oct. 14, 2005

very good

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2 users found this review helpful

Reviewer:

DOGSTARS

Reviewed: Jun. 22, 2005

Very good! I used a lot more cilantro than stated, and also a tiny splash of lime juice. The chile paste I used was incredibly hot, so I sloshed in some half-and-half. Thanks, Jennifer!

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9 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 23, 2005

I forgot to add chili at first but the soup tasted so much better with it. Also, it's better the next day.

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10 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: May 3, 2005

Delicious... Can also substitute crushed red pepper for chile paste.

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24 users found this review helpful

Reviewer:

BS209400

Reviewed: Feb. 13, 2005

This soup is fantastic, it will be made often in my house.

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6 users found this review helpful

Reviewer:

Kasey

Reviewed: Nov. 27, 2004

MMMMMMMMM!!! Ten out of ten... for Ease, Speed, Flexibility, Comfort, Satisfaction and Great Taste. chunky or not, thicker or thinner, veg broth or chicken, lots of lemon juice or less, sour cream or no, tortilla chips on bottom of the bowl or not, tons of cilantro or a bit, opening course of a lovely mexican meal or a light comforting lunch/dinner. YEP.. A total keeper and a staple on our menus from now on. TY Very M for posting.

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21 users found this review helpful

Reviewer:

MOMMYITSGOOD

Reviewed: Oct. 27, 2004

I'd never made carrot soup before but my husband and I were very pleased with how this turned out. I used chile powder, since that's what I had. I also used frozen hashbrowns to save time. The only other real change I made was to add about 3/4 can of condensed milk in the last five minutes (made it nice and rich). Then I put it all in the blender (solids first). Once dished into bowls I put in a little cilantro for garnish. Yummy! Next time I think I'll put some cayenne in for heat. I Baked breaded chicken (to which I added chile powder to tie it in) and steamed broccoli to go with it. It tasted really good after a bite of broccoli but just okay after a bite of chicken. Just an FYI. I think it'd be good with mexican food. Can't wait to enjoy more soup tomorrow!

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1 user found this review helpful