A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.
Flavor on this is delicious, but I think the amount of broth must be a misprint. I used 1/2 pound of peeled regular carrots (no difference from "baby" except you have to peel them and they cost less) and kept other measurements the same. Made four cups of delicious soup. I also recommend sauteeing the ginger in with the shallot, as it will provide more flavor that way. We ate this hot for lunch, but it might also be good cold.
I would definitely not make this again. Another commenter mentioned it was more like applesauce consistency and mine turned out the same way. The oil separated from it the moment I stop stirring it and the taste reminds me of baby food. I would not recommend.
I used regular carrots and white onions as that's what I had available and the recipe turned out great. For certain, I'll add it to my repertoire. I'm sure using shallots would work better. Using the sesame oil really makes a difference in my book.
This soup is easy and delicious. We have a large garden with an abundance of carrots, so this is a great way to use some up.
Very tasty and easy to prepare. Even my husband ate it!
I couldn't find baby carrots but thought it was fine with standard ones. Interesting flavor considering how few ingredients. Might use sour cream instead of yogurt next time. Served with CL's "Glorious Easter Menu" for Easter, with ham, deviled eggs, etc. Hand held blender made it a breeze.
the taste wasn't anything special - even upping the ginger to 1.5 tsp did not make a difference. the texture was too thick as written - more like applesauce but with carrots.
I used standard size carrots and served without yogurt or other garnish. It is delicious! It doesn't make a lot of soup (I don't think I got 4 cups of soup; more like 3) which translated into 2 servings + 1/2 cup leftover. I will double the recipe next time. It is suitable for both everyday and special occassion. I served a salad and bread with the soup. I used a hand held blender "stick" which makes prep easier than using a blender.
Delicious and easy! I don't even like cooked carrots very much, but I figured since it was a Cooking Light recipe it had to be good. The yogurt definitely made a difference in the flavor - I don't think I would like it quite as much without the yogurt.
Delicious and very easy to make.
This soup was amazing and very easy - I was skeptical given the lack of ratings but it was just as good as it looks. I cannot believe how low it is in calories given how tasty it is. The carrot flavor is not overly strong at all - it's perfectly balanced with the ginger. I think the key probably is using actual baby carrots as I bet it'd otherwise be bitter.
