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I very much enjoyed this. Rich and creamy. I added 3 cups milk, but 2 were whole milk and 1 was 1%, so because of that - the last 1 cup I added was 1/2 cup half and half and 1/2 cup heavy cream to make up the "fat" content. It still worked out to be 4 cups total so that didn't alter the recipe at all. Worked out great.
Two changes were ... I felt it needed a little onion, so I diced up a couple of scallions as a garnish. That was all I needed
My second change, I didn't add the sugar. However ... I think it depends on your carrots. Mine were very sweet and very fresh from the farmers market. I think that is really what will determine whether you need sugar or not. My carrots were sweet as is.
But that was it. Very easy, tasty, warming and comfort food. Made it sunday and having a big bowl for dinner tonight. Loved it.
Thx for a very nice recipe.
very nice soup the brandy gave it a richer taste a very nice soup for this winter that doesnt cost alot of money and is really good for you moms the imiataion brandy works here just a capfull really no sugar for me didnt miss it zaar tour 6
Delicious soup even better than my BIL's who is from Espoo. ;)Yum! Perfect for a cold wintry day. I left out the sugar.
After the carrots were tender, I put everything with the beef broth in the blender to make a puree. I didn't want chunks. I didn't add brandy. It was enough. I omitted the sugar cause carrots are sweet enough. The soup was good, maybe a 4 star when I made it, but today (which is 2 days later) it's even more yummy. The taste is really great. Thanks Mersaydees. Made for Beverage tag
This is tasty! I don't think it really needs the sugar...although I suppose it depends on how sweet you want it to be. After I mixed all the ingredients together I used the immersion blender to make it smoother. Thanks for this recipe!
This is a lovely soup in taste + texture & so easy to fix! 1st my talk w/DH: *DH* This is great soup, but strange. *Me* Why strange? *DH* It looks like carrot soup & I see bits of carrot on top, but it has a certain non-carrot quality to it. *Me Smiling* It is carrot soup, but yours is not to reason why or how. All that said, the quality he noted is clearly the unique combo of ingredients that work so well together. None of them predominate, but the nutmeg is inspired & makes for a taste treat. I took 1 shortcut & pureed the carrots w/the stock using my magic bullet as I made the cream base. I added carrot in Julienne strips to the top & then the parsley & nutmeg (prob more than a dash) as directed. Viola! We loved it! Thx for sharing your recipe w/us.