Comments on: Carrot Ginger Soup and a Giveaway

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

By: Andrea

Andrea — Mon, 25 May 2009 18:28:50 +0000

Hi Adira. You can use olive oil instead of butter if you prefer.

By: adira

adira — Mon, 25 May 2009 18:20:47 +0000

This recipe looks great. What can I substitute for butter?

By: Laurel

Laurel — Sat, 31 Jan 2009 06:58:34 +0000

Great recipe!! I made it this evening and put a review up on my blog. 2 thumbs up.

By: Farmgirl Susan

Farmgirl Susan — Thu, 22 Jan 2009 17:57:08 +0000

This soup looks delicious! I’ve never made carrot soup but have been wanting to for ages. I always have several pounds of organic carrots in the fridge – though my donkeys are thrilled when I forget to use them and they get a little past their prime. That book sounds great – I’m sorry I missed the giveaway!

By: baking soda

baking soda — Mon, 19 Jan 2009 08:27:13 +0000

I love carrot soup! Reminds me of the birthday party when I served this kind of soup to the crowd and my Oma whispered: honey, you did great but let’s just serve normal soup next time shall we?