Cream of Carrot Soup

From: Chef #1185689

On Jun 4, 2009

This tasted good, but was very rich and I got tired of it quickly. It would be perfect to have a small cup of it along with a dinner of bread and salad. I made it as my entire meal so by the end of the bowl I was desperate for some texture and different flavor.

From: Snigiro

On Mar 9, 2009

This was my first attempt at carrot soup, and I must say it was wonderful!! I followed the recipe exactly. It was my preference to have a thicker soup, therefore I added a cup of instant mashed potatoes after immersion blending it, and that did the trick!! Just my take on the consistency, and it worked great! Thanks for the recipe.

From: Roosie

On Mar 31, 2004

I halved the recipe and BF and I downed it with homemade sourdough garlic toast for lunch. I needed to make this in a hurry, so I chopped the carrots and potatoes quite small so they would cook faster, which worked quite well. I think I had more like 10 min prep time and 10 minutes cook time, which is great. I don't think I pureed the soup enough. It was kind of chunky, but we really liked it that way. I totally forgot the ginger, and, like the other reviewers, just used milk (I used 2%). Excellent, easy and nutritious soup.

From: Geema

On Apr 22, 2003

This soup is creamy and delicious! I used some whole milk with good results since I didn't have either of the other kinds, only needing about 1 1/2 cups to get the right creamy texture. Instead of the powdered ginger, I used 1 tablespoon of chopped fresh ginger, and a peeled chopped apple to the saute mix. Maybe I wasn't feeling adventurous, but I left out the rosemary, which I usually love. It didn't seem to go with the apple/ginger addition that I made. This is an easy, nutritous soup, Heather that my DH and I enjoyed very much.