Ginger-Carrot Soup

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I made this soup for my family. They all enjoyed it especially my parents.
The ground pepper added a nice spice to it. Unfortunately, I didn't have the
pine nuts. However, it was still very tasty! I loved the yogurt!
To me it increased the flavor. So, I added more and mixed it into my
serving. This would be a great starter for a dinner party.
It was also quite easy to prepare and fun to make along side someone.

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The flavor was ok, a bit bland though. I followed the recipe exactly. It turned out fine and needed the topping for flavor. I suggest spicing it up somehow. I didn't taste any ginger.

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I loved this soup! The yogurt mixture added a nice tang and the pine nuts were a chewy delight. Other reviewers have criticized the soup for having to reheat the yogurt. Well, the yogurt is a topper, as are the pine nuts. They should be stored separately until you are ready to serve. Put the pine nuts in a snack-size bag and the yogurt mixture in a small plastic container in the frig. That way you have leftovers as the recipe intended---warm soup with a cooling yogurt topper and crisp pine nuts. Lovely. Will make again!

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Awesome! We all started the new year out wanting to eat healthier, yet I was a little nervous to try this soup because my family typically prefers the meaty soups. They all loved it and the fact that it's so healthy and low in calories made it even better! It's "souper" easy to make and the only change I made was to use NF sour cream and 3 homemade croutons instead of pine nuts because one of my guests does not like them. Next time, it will be pine nuts for me!

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Yummy and easy!

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What a creamy and delicious soup. You would think there was cream in this soup. It's super healthy and satisfying. My kids loved it! We cook soup once a week in our house and this is definitely going to be a new staple in our repertoire.

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We loved this soup. Its a great choice for the fall weather. The pine nuts add a great taste as well.

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There wasn't enough depth of flavor for me, so I added some dried ginger, curry powder and a chipotle pepper. WOW!!! that really brought some complexity to the party. Go easy when adding these extra spices, so you can stop before overpowering the carrot. I definitely wanted to be able to taste the carrot. Also, my soup was a little watery, even with the potato, so I added some cooked rice and maserated it with an emersion blender. The rice trick is something I learned about through the Food Network test kitchen folks.

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This soup was amazing! I cut the broth by 1/3 and it came out perfect. I really loved the yogurt, too. My husband and daughter even humored me and ate it. I think that I've found something to do with all of my carrots from the garden this year.

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I'm not one to complain about chopping but it was a bit time consuming if youre making it for lunch. Otherwise the soup turned out delicious, rich and filling. It was nice how the yogurt acts just like sour cream!