Carrot Soup Indienne I Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LindaT
Reviewed: Oct. 8, 2013
I used a little less milk in this and left out the potato flakes.. needed a bit more seasoning for my tastes, but was a nice soup
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Jul. 5, 2010
I had to go with what was already in my kitchen - I left out the celery, cumin, soy sauce, curry powder and potato flakes, and used yams instead of potoatos. Added some cilantro, and it turned out great.
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Photo by Antaresia

Cooking Level: Beginning

Reviewed: Mar. 17, 2010
I would give this 3.5 stars. It was good for what it was; a low cal low fat soup made in a relatively short amount of time. Changes I made: Cut it in half (this made two servings for my husband and I), used chicken broth instead of water, sauteed the onion along with fresh garlic (omitted the garlic powder) in a bit of olive oil, used a touch of skim milk instead of whole milk, left out the potato flakes, and increased the potato.
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Photo by dynamicwater
Reviewed: Sep. 25, 2006
Great tasting soup! Good flavor. I made it according to directions and wouldn't change any of the spices. Although, I cooked it one day and ate it the next. I think this helped the spices become bolder. Next time, I will reserve some of the soup and not puree it to give it a little chunky texture. Will make it again!
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Reviewed: Oct. 27, 2005
Mmmmmmm, yummy! I double the garlic powder and cumin and add a little extra soy sauce to give it more flavor. And it is also great served over tabouli!
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Photo by Rhonda Rowley

Cooking Level: Expert

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Reviewed: Jan. 19, 2004
This soup smells wonderful while cooking, but is lacking in flavor. With all the spices used, I was expecting this soup to be very flavorful. It was just too bland for my taste.
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Cooking Level: Expert

Living In: Steelton, Pennsylvania, USA

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Reviewed: Oct. 20, 2000
too much soy sauce in the recipe - I'd half it!
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