Comments on: Carrot Ginger Soup and a Giveaway

By: Creamless Cream of Carrot Soup Recipe - Dairy Free - Jeanette's Healthy Living

Creamless Cream of Carrot Soup Recipe - Dairy Free - Jeanette's Healthy Living — Thu, 01 Dec 2011 03:35:26 +0000

[...] Soup, The Stone Soup Curried Carrot Soup with Pan Toasted Cornbread Croutons, Gluten-Free Goddess Carrot Ginger Soup, Andrea Meyers Fiesta Jalapeno Carrot Ginger Soup, Healthy Happy Life // Filed Under: [...]

By: Carrot Soup with Coriander Seed and Cilantro | TasteFood

Carrot Soup with Coriander Seed and Cilantro | TasteFood — Thu, 02 Dec 2010 00:39:13 +0000

[...] these carrot soup recipes from the foodblogs: Carrot Ginger Soup from Andreas’ Recipes Curried Carrot Soup from Je Mange la Ville Mint Carrot Soup from [...]

By: Leslie

Leslie — Thu, 29 Apr 2010 22:13:09 +0000

This is was the best soup I have ever made. Thanks so much! Gotta find that cookbook.

By: Wednesday Recipe Roundup 1

Wednesday Recipe Roundup 1 — Sun, 25 Apr 2010 06:10:27 +0000

[...] of you are still dealing with cooler weather, so why not whip up a batch of Carrot-Ginger Soup? Delicious, unique and perfect for the whole [...]

By: Ray

Ray — Thu, 11 Mar 2010 00:50:05 +0000

I was just poking around the web for soups that contained ginger (was feeling pretty sick with a sore throat and slight fever) and stumbled across your recipe. It looked interesting and though I’ve never been particularly fond of carrots, I decided to try it out. Boy am I glad I did!

It took a little over an hour and a half to make, but it was well worth the wait (and all that chopping by hand was therapeutic)! Definitely one of the tastiest soups I’ve made and had. My wife also really enjoyed it. Thanks for this!

By: ganga

ganga — Sun, 08 Nov 2009 10:29:05 +0000

Thank you so much for the link to my post on parsnip soup. Your soup looks amazing, and I am a great fan of ginger!

By: Elizabeth

Elizabeth — Fri, 14 Aug 2009 12:31:06 +0000

Mmmm this looks good! I am giving it a try and hopefully it will turn out as pretty as yours did! Thanks for the recipe!

By: snafu

snafu — Wed, 08 Jul 2009 17:37:51 +0000

excellent! Thanks for the info, I was unfamiliar with how that works and just didn’t want you to get in trouble.

I tried the recipe last night, it was very good. Here’s a few tips I learned from the process:

1)I highly recommend using fresh organic carrots as the taste is far superior, and since this dish is so carrot intensive its well worth it!
2)I didn’t have either fresh parsley or chives to top it with so I opted for green onions which ultimately didn’t work for me. Next time I’ll go to the store for fresh parsley, that would be perfect I think
3)I used a standard blender to puree it which works fine but be very careful how you fill it! If you put too much liquid in and not enough of the carrots, etc it will surge to the top in dramatic fashion, the top will get really hot and it will force it off and splatter everywhere. Fill it only about 1/2 to 2/3 full and make sure you have a consistent balance of liquid to solids and you’ll be fine

By: Andrea

Andrea — Wed, 08 Jul 2009 01:24:00 +0000

Recipe attribution and copyright is a matter of great concern to me and many other food bloggers, and I properly stated that this recipe was adapted (changed slightly) from the book. You can find more information about this topic in the Recipe Attribution article at the Food Blog Alliance website.

By: snafu

snafu — Tue, 07 Jul 2009 19:29:17 +0000

hmmm, it really does sound good, but you note: “The recipe comes from Entertaining Simple by Matthew Mead”. I certainly hope you asked Mr Mead for permission to reprint his recipe on your site, otherwise its copyright infringement and you could get in alot of trouble. Hopefully that is not the case