Thanks Jenn, I always enjoy your fantastic recipe. (I would love it not to be so!) I’m not a fan of sweet soups, but this was delicious. Nutritional information is offered as a courtesy and should not be construed as a guarantee. This will be one of our regulars from now on. I folloewd the recipe exactly (a rarity for me) but I wouldn’t change a thing! If you’d like to substitute cinnamon or garam masala for the curry, I’d use the same amount of garam masala but cut the cinnamon back to 1 teaspoon. So I didn’t put them in with carrots until 15 minutes after. Perfect fall soup! We made this soup for supper last night and was it ever delicious – Perfect for a cold, drizzly evening. The Thai Red curry was a great addition, but am sure that standard Curry powder (store bought or made) is good as well. Anastacia. Hi Pat, Just leave out the honey and cut back on the salt if you need to…it will still be delicious. Hi, Jenn, a good friend of ours served this soup to us one evening as a starter. Wonderful! I made my own curry powder mix with emphasis on coriander; did not add the honey (the veggies are sweet enough on their own! Items such as curry should be heated slightly prior to adding to the main ingredient….and that is what brings out the proper curry flavor while getting rid of and/or avoiding that ‘raw’ taste. This was very yummie! Many recipes that i have seen over the years just say to add the curry or other seasonings to the mixture. I followed your directions, but then added the soft yams at the end before pureeing. Thanks! This soup has a wonderful flavor but was disappointed with the consistency which was very thin. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. LOVE IT!!! I had some left over roasted sweet potato and carrots and thought I would make a soup to use them up. I love a challenge and also love to make something out of (almost) nothing. So I did tweak that part. The honey gets added with the apples and the pepper can be freshly ground over the soup when serving. This was awesome!! This was my first time trying one of your recipes–a Google search for carrot soup led me to your blog. I am always looking for ways to get in more vegetables, and this is it! I’d start with just a little and then increase as desired at the end. It was delicious! To remove excess salt in soup: Peel a white potato, cut in small pieces, place in a sieve or colander (for easy removal) place in the soup and simmer for a while. We had this for lunch on Christmas Day. This was one of the most amazing soups ever! It was the best soup I have tasted in so long. We are serving this with our Christmas Eve dinner- first course, out of mugs, to sip around the fireplace. On top of that, it is very easy to make. The only thing I changed was I substituted the butter for Earth Balance and omitted the honey (not a fan of honey). Wonderful flavors. If you have a hand-held immersion blender, this is an excellent time to use it. The addition of a small amount of cream at the end will soften and enrich the soup, but is fully optional—the soup is just as smooth and tempting without it. I am thinking of making several batches and freezing for lunch for our four kiddies. Sage is slightly peppery and the soup is a bit sweet, so it might be a nice combination. wow. Instead I added pumpkin spice and no honey. This soup is seriously amazing. It will open your up your palate so you can taste all the delicious flavors! I didn’t have any curry so I substituted it with a combo of turmeric, cumin, pumpkin pie spice, nutmeg, and cinnamon.

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