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Showing 1-3 of 3
By Chef #305040
on March 25, 2006
Excellent! We absoulutly loved this soup! It may have been the best soup I've ever had! I actually only tried carrot soup one other time about 15 yrs. ago at a restaurant in Boston and when I saw this recipe I knew it was a must try! It was better then I had even remebered. My family, too, turned their noses up when I mentioned it but devoured it when it was done. I must say I was a little hesitant to try this after that 1st reveiw but honestly- I don't how she could have been disapointed. It may not be a recipe for a beginner cook and maybe this was the case but my family found it to be an amazing, impressive soup. Healthy too! Thank you for sharing :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #192399
on January 24, 2006
on December 30, 2005
Yummy and very good for the eyesight no doubt! I pureed the soft carrots in a blender and kept aside a few tablespoons of the chunky ones to throw back in for texture. I made this with fat free canned milk instead of heavy cream, and sorry but I don't have any sherry. Next time I will make it with fresh dill too. This soup keeps fine for a week in the fridge, and I'd probably try freezing some portions next time. Thanks for posting this tasty, healthy soup!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (429 g)
Servings Per Recipe: 8