Curried Carrot Soup

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The soup was delicious...followed the recipe precisely! My only suggestion is that if you do not want it too spicy make sure you use only 1/4 teaspoon of cayenne rather than 1/2 as it edged on a little too much for my taste buds.

One last thing, i used normal carrots not baby carrots and the soup was definitely sweet enough

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I loved this, I actually cooked my carrots and onions about 35 minutes until they were carmelized which adds natural sweetness.

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Very easy to make and tasty, but...WAY to much curry,(and I like curry. Totally overwelmed the taste of the carrots. Recommend using only 1 tablespoon, and if its not enough add 1/2 tbspn later. Used only half the salt called for and it was perfectly fine- it would have been too salty for my taste otherwise. Also added about 1/4 cup heavy cream. This is a good basic recipe, and with some personal modifications, will be making it again

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This was SO EASY to make. I love soups and I will be making this one again. The only thing I did different was to add brown sugar at the end. My carrots weren't too sweet. I tried the recipe as is first and thought it was missing something. I read in reviews that someone else had added sugar so I thought I'd try it. I may have added 2-3 tbs of the brown sugar until I got the taste I wanted. Now it is a nice balanced spiced soup. Also for those that complained that it's too much like baby food, just add more broth to get the consistency you want. Cant wait to taste my leftovers. :

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very very nice. i added a little sweetner at the end because my carrots were not all that great from the supermarket. I'd make it again and again.

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This soup is a winner! Have been making it for several years, and of course, have modified it to our liking. That being said, I always make the recipe first, as stated, before I review. Otherwise, your review is worthless. Rachel's original was fabulous...and these are some of our modifications: I use only regular carrots (no babies cuz less vitamins and 1/2 lb. more, at least 1/2 tsp. of cayenne, 2 TB of cayenne, 6 C. of chicken broth, 2 chopped garlic cloves, half onion and half fennel bulb, and garnished with roasted shrimp, greek yogurt, and chopped chive : The kids don't care for the shrimp...so all accroutrement is a la carte :D

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I made this for the first time and found it to be a very tasty soup. I modified the recipe slightly by using 3 cans (4 1/2 cups of lower sodium chicken broth and did not add any additional salt. The 1/4 teaspoon of cayenne pepper was just enough to give the recipe a kick of heat. I also used regular carrots in lieu of baby carrots. Fresh garden chives and sour cream added much to the finish. This soup would likely pair well with a nice glass of your favorite white wine.

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I made this recipe a couple days ago and absolutely loved it. It was very easy and tasty. I did add some chopped garlic and cut the salt to 1/2 teaspoon. Rather than use a food processor to puree the soup I used an immersion blender right in the cooking pot. This made the whole process much easier and less to clean up. I will be making the again for sure. Thanks Rachael!

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I had high hopes for this recipe since I first tried a curried carrot soup a few months ago and found it delicious. Unfortunately, this soup wasn't even edible. I made it exactly as written, but it was way too salty; I even used Kosher salt, but the saltiness was something which I couldn't seem to salvage. The flavor was also...off. I'm not sure exactly what it was about it -I'm thinking the cayenne, even though I am a fan of major heat. However, even with an adjustment to the salt, I just wouldn't make it again. As another reviewer suggested, I would highly recommend someone add salt ONLY at the end to season to taste. My boyfriend, who will eat anything I make, even had to admit it was bad. Poured the soup down the drain :(

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Great nutritious soup, full of flavor! I made a few changes to enhance the flavor and reduce fat content. I added a teaspoon of allspice and in place of the sour cream, I used non-fat greek yogurt.