36 Reviews of Cream of Carrot Soup

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.

From: KelBel

On Oct 31, 2004

Delicious. I used ff half and half, and fresh ginger. Served with homemade oatmeal bread on a cold rainy autumn day. Perfect.

From: CookingForThree

On Oct 24, 2007

What a great soup. I loved it! Next time I'll double or triple the recipe so I can freeze some. I followed the recipe as is except I used 1 cup of whole milk + 1 cup light cream (5%). (ETA: After rereading the recipe I realise I used only half the stock, but it was still great and really thick.) The amount of ginger was perfect. We ate it as a meal on its own with freshly baked bread. Thanks very much for sharing!

From: FoodieJunkie

On Oct 31, 2005

This soup was fantastic! I just about doubled the amout of carrots, and didn't have enough evaporated milk (only one 12 oz. can) so I added a little extra half and half. I was sure to blend it until it was fully smooth and creamy. The servings are calculated at 8 persons, but the whole batch was gone with my family of 5! The texture is wonderful, and the rosemary and ginger just blend so well with the flavor of the carrots. My only suggestion is that the rosemary be added earlier in the process of cooking, as it seems that when it is put in at the last stages, it does not get tender and ends up being crunchy. I think it could benefit from being blended and cooked longer, and I also smashed mine with a pestle and mortar. Simply fantastic. Thank you so much for sharing!

From: Sass Smith

On Nov 11, 2007

This is a keeper! Surprisingly rich; I used about 50-50 evaporated milk and half and half, and fresh grated ginger. DH loved it. I will upload some pics soon.

From: didyb

On Sep 24, 2008

It was good. I used 1 tsp ginger, but couldn't taste it in the soup when getting ready to serve, so added a few shakes more. My son (who hates carrots) loved it until I told him what it was. My other son who likes carrots, wouldn't eat it. Oh well.... It's a nice change from the usual cream of tomtato- and also healthy for the kids (and me too)

From: cfletcher

On Mar 28, 2006

Excellent soup ! I made this last night for a quick dinner with crusty rolls.....and it was lovely ! Very mild hint of ginger really improved the flavour! Only change I made was to add milk instead of cream but it didn't seem to alter the flavour at all ! Thanks so much for a wonderful addition to my keeper file !

From: cause4chubbyhubby

On Dec 1, 2005

Fabulous! I was hesitant to try this since I usually cook my carrots with brown sugar. My husband was skeptical too commenting on its baby food texture. But after the first bite we were both wishing I had made a whole batch! This will definitely be a keeper.

From: Shelby, the wannabe chef

On Nov 23, 2005

I absolutely loved this recipe the first time I tried it- I think I ate about half the first day I made it. However, I've made it twice since then, and, though the first time was a 5, I have to rate it a 4. However, I also made changes- I used skim milk and no rosemary. (all 3 times) I'll be making this once more soon, to see if it wasn't just beginners luck that made the first soup taste so wonderful.