This recipe takes just six ingredients, to create a wonderfully rich carrot soup. Serve with crusty bread as a starter, for lunch or dinner. Perfect for those cold winter nights.
This soup is wonderful. I left out the butter, as suggested by another member and added a little olive oil. I would suggest adding more garlic, I love garlic and feel the recipe needs more. Otherwise this is fantastic! I will make it again! Okay, I have made this soup about 5 times. This last time was the best! I used baby carrots and omitted all butter and oil. I doubled the garlic and used chicken broth powder. It was AMAZING! also, try sprinkling chives ontop, yum!!! - 21 Feb 2004 (Review from Allrecipes US | Canada)
This is heavy on the butter but you can cut back. Great if you like dill. Do not make if you do not like dill. This is a GREAT recipe to use up lots of carrots that are getting old in your fridge. - 01 Jun 2002 (Review from Allrecipes US | Canada)
Very delicious. Loved the garlic-y taste. Added very little butter but you could easily leave it out completely to reduce the fat content. I added fresh dill as well and it was fabulous. Will make for my Christmas company. - 05 Oct 2002 (Review from Allrecipes US | Canada)