Orange-Scented Carrot Soup

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i made this soup w/ high expectations but couldn't even finish half a bowl!! i did my best but ended up making a sandwich for lunch instead. maybe it was because i used a food processor but the carrots had this almost gritty, grainy texture and if you let it sit for too long, the water/stock mixture begins to separate from the carrot puree. not appealing.

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this soup was bland! not hard to make but not making it again.

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This does not satisfy any of my tastebuds. I like garlic, but I don't think it belongs in this recipe. I will eat what I made (a half recipe because I hate to waste food, and I don't think it's so bad that I can't finish it, but I won't make it again.

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This soup was warmed welcomed by everyone, including my picky-eaters! Great on a cold winter evening... however was not enough for the 4 in my house...will have to double the recipe next time so we all can have seconds!

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This soup could not be better. I look forward to more great recipes similar to this. You are a great addition to the show. Your ideas are just right for the home cook. I have made almost every one of your recipes and my family is eating healthier and are much happier.

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This soup was fabulous. The oregano was too much for my taste, but I will cut it next time. My husband, who hates carrots in soup, ate two bowls! This is definitely a keeper.

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Why was this amateur brought back again????????????????????????

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I really like carrots but every time I tried to make soup out of them it didn't live up to my expectations and often I would put it down the garbage disposal. This soup is so easy and even better than I expected. Thank you, Melissa, for great, easy and affordable recipes that I don't have to shop in expensive speciality shops to purchase ingredients that I may not like and never use again. The only changes I made were basil instead of oregano, homemade chicken stock and fat free sour cream with extra cloves of garlic. Keep up the great show I tape it every week and haven't been able to delete one yet!!!

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The good news is that I was able to get the recipe to serve 6 people (instead of 4 by adding a little extra liquid (chicken stock. This also helped to tone down the overpowering flavor of the oregano. My suggestion would be to only use 1/2 the amount of oregano the recipe calls. I didn't think the sour cream added that much to the soup, and now I read another reviewer used cream (I think half & half instead, which would probably taste better? In the future I will probably search for a pumpkin or squash soup recipe instead of making this one again!

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This is a vegetarians dream! I opted for all low sodium vegetable stock rather than the water/broth ratio. I did not measure my orange zest, just used the zest of 1 orange. Not sure if I got enough orange taste, but that's alright-loved it! Added a pinch of powdered ginger and Cayenne pepper, and of course, I can't make anything without triple the garlic! I am so bad at not following the exact guidelines set out, but the way it came out was phenomenal! Thanks so much Melissa, I just adore you!