Reviewed: Feb. 8, 2010

So so so so so good. I just finished making this and it is wonderful. I followed the recipe exactly except just a little extra ginger cause I love it. The only suggestion I have is if you are making this for any amount of people you will have to quadruple the recipe. I doubled it and I only got enough for 3 normal sized bowls of soup. I'm gonna do that tomorrow and freeze a bunch:)

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Reviewer:

floritism

Reviewed: Jan. 6, 2010

This soup was AMAZING! I doubled the recipe and followed the other suggestions: I used 3 cups stock instead of 4, and light coconut milk instead of cream. I also didn't have vegetable stock, so used chicken instead, tripled the ginger, didn't have dill, and left some vegetables on the side before pureeing, to give the soup some texture. With all those changes it was still great, and next time I will make sure I have dill on hand.

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Reviewer:

Brittany

Reviewed: Dec. 13, 2009

great base!! i didn't have ginger so i used red curry paste and half the amount of dill. i followed other suggestions of half the broth and coconut milk. i will definitely try this recipe again with the ginger. delicious.

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Reviewer:

lewalcindortx

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 1, 2009

I made a mistake and reviewed the wrong recipe and don't know how to delete this review...so disregard. I've never made this one.

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Reviewer:

suzanne

Reviewed: Sep. 18, 2009

Great soup! I doubled the recipe and made changes based on reviews. I used chicken stock, but much less than the recipe called for, probably about half or less and didn't discard any. I substituted coconut milk for the cream, and used a bit more ginger, and added about 3 small cloves of minced garlic. Turned out really good and I will definitely be making this again. Husband really liked it also which is really surprising since he's not a fan of vegetables and particularly carrots!

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Reviewer:

Geri Lynn

Reviewed: Jul. 23, 2009

Oh wow!! This soup is to die for!!! I substituted coconut milk for the cream as someone else suggested and used about 2 1/2 - 3 cups of veg broth (didn't throw any away) Definitely will make again and again!!

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Reviewer:

ironchefjill

Reviewed: Jun. 26, 2009

Carrot soup just doesn't get any better than this. The dill and the ginger really take the flavors to the next level. I use soy milk and serve with a dollop of non-dairy sour cream to keep this dish vegan & the most healthy.

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Reviewer:

smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Mar. 14, 2009

This was the first time I have made carrot soup so can't compare to other recipes, but I thought it was delicious! I doubled the recipe and used evaporated milk instead of cream, and dried dill (about 1 tsp) , otherwise everything else was the same.

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Reviewer:

Judy C

Cooking Level: Intermediate

Living In: Nobel, Ontario, Canada

Reviewed: Feb. 11, 2009

Very good and fun to make. I quadrupled the recipe but only used 2 cups of broth like many suggested and replaced a cup of the carrots for a cup of celery. I also added cayenne and maybe a bit too much, it was really spicy but I like a dollop (or more) of sour cream and that cuts the heat. I would have cut the dill in half, it kind of over-powered the soup. I think a covering of dill as a garnish would have been enough and more presentable.

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Reviewer:

Jess D.

Cooking Level: Intermediate

Home Town: Milledgeville, Georgia, USA

Living In: Louisville, Georgia, USA

Reviewed: Feb. 5, 2009

Excellent carrot soup recipe! I didn't have potatoes and therefore left them out, adding more carrots instead. I only added enough broth to cover the carrots and once softened, blended the whole thing. I substituted half and half for cream. I will make this again, but play around with the spice amounts.

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