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Creamy Carrot Soup
November 22, 2008

The five stars are a reflection of how my soup actually came out rather than the original recipe. The first in my numerous substitutions was the spices. I decided to make a more savory soup by using cumin, coriander, garlic, and cheyenne pepper (all to taste). Though if using cheyenne pepper, keep in mind that leftovers gradually become spicier. To cut down on the fat, I used whole milk instead of cream and tossed in a couple spoonfuls of sour cream. A bit of starch was used to thicken it up to my preferred consistency. Next time I may jazz it up even more by adding in some cheddar cheese. To eliminate the unflattering ring of butter that floated to the top, I'll cut the butter in half and add some olive oil next time. All in all, very excellent!

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