A yummy soup indeed!
I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro.
Sum it up in one word...Delicious! Substituted the cream with milk. Turned out absolutely yummy - finished it till the last drop!
I made this soup for a dinner party for 30 people and they raved about it! They all came back for seconds and I didnt have a drop left over.
This wasn't exactly like the traditional carrot and coriander soup I was looking for (probably because of the tomatoes) but it did turn out very tasty. We enjoyed mopping it up with bread and it was even better on the third (!) day. Will make it again thanks.
DO NOT use a food processor to puree this...it will end up chunky which is appealing neither to the eye nor the palate. A blender with "liquefy" will probably work. Please note though this is not so much a carrot soup as it is a tomato soup with a carrot-y aftertaste. Thank goodness I served this on the side of "Pico de Gallo Chicken Quesadillas" from this site ( ) or dinner would have been a disaster.
Wonderful soup easy to make and went down really well with all the family!
Pretty good carrot soup. I didn t use a balsamic vinegar and I used less onion.
Mmmmmm this is so delicious! I made it for my lunch tomorrow but now I can't stop eating it! I used chicken broth instead of veggie and homemade hot sauce instead of the chile pepper as that's what I had on hand. I could actually imagine using this as a pasta sauce only pureeing it a little so that it is still quite chunky. Thanks so much Jon!
