Delicious! I added a stick of celery and used minced garlic 1 tbsp and minced ginger 2 tbsp. I added the juice of one orange and accidentally used 3 tablespoons of oil instead of 1. I blended the coriander in whole and freash and didn't reheat it - it was fantastic!
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What a great tasting dish. It is very aromatic and great balance of flavors. Nice and spicy. I was searching for a soup to go with a spinach salad and this was right on the money. Thanks for sharing this wonderful recipe. I saved it in my tried and true cookbook.
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Nice different twist to the classic carrot soup. I also added some celery and cooked potato.
Thanks
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I just made this but improvised due to lack of certain ingredients. I had no cilantro, so I added about 1/2 tsp of dried crushed mint and had no fresh ginger, so added about a tsp of ground ginger. I also added extra cayanne, a tsp of sesame oil (toward the end), about a tbsp of tumeric, 1/4 to 1/2 tsp of coriander, about 1 tbsp salt (to taste... had no broth!), about 1 tsp of cane sugar.
Also, I only cooked the carrot mixture in 2 cups of water (instead of 3) and then once transferred to the blender, I added about 1 1/2 - 2 cups of skim milk... to desired consistency.
It turned out super spicy and super delicious!! My version was definitely Indian inspired though, as opposed to Thai.
My husband scarfed 2 bowls down! He usually doesn't even like carrot soup... but we both LOVED this!!!
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very, very good. i made it too hot and spicy for the kids, but my husband and myself we loved the soup.
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This was soooooooo good!!!! I used vegetable broth and added quite a bit of red pepper flakes. I also added about 1 teaspoon or more of hot sauce. I let this set together for a couple of hours in the fridge, and then reheated. GREAT!
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Nice change of pace. Very good when you have a cold! Easy to make, and it does freeze/thaw well. My vegetarian neighbor loves it(she doesn't know about the ch****en broth). I have a cold right now, and if I didn't have dinner plans, I'd make it again tonight. Thanks, Dancer.
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Very nice - simple to make and low fat - i went a bit over board on the coriander but still was nice - i used veg stock added a bit of lemongrass and an extra onion - would make again!
Thanks
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I just finished making this and it's incredibly good! The only thing I changed was to use Vegetarian Vegetable Broth instead of Chicken Broth, to suit my dietary needs. Excellent soup as well as fitting in with my Weight Watchers Core Plan. Thanks so much!
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I made this the other day for lunch. I love this recipe. It is easy to make as well. I did not have fresh ginger so I used 1 tsp of ground ginger and 1/8 tsp of red pepper flakes. Thanks for a delicious soup recipe.
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This was the most AMAZING soup I've ever had. Everything about it was decadent. The ginger and cilantro added a sweet aroma to the soup. I used sweet onion and lemon pepper instead of the crushed red pepper. I seriously recommend this recipe to any carrot fans out there.
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Delicious! My husband and I enjoyed this soup the other evening, and then saved the rest in the freezer for another night. I used all organic ingredients (including organic free-range chicken broth), and the color, taste, and aroma were all wonderful. Although we had this soup as a main course (very filling), it would also make an excellent first course with company. And I was surprised at how easy it was to make! Thank you!
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