Comments on: Spicy Gingered Carrot Soup

By: MARYALICE

MARYALICE — Fri, 13 Nov 2009 05:33:54 +0000

The carrots you described are Nantes variety, always identifiable by the blunt ends and much sweeter than other carrots (my hands down favorites!) I just found your website looking for spicy chai and can’t wait to try it – I live in cold/rainy Seattle, too, and will look forward to a spicy warm drink in the morning. Thanks.

By: Talley

Talley — Sat, 07 Nov 2009 05:06:43 +0000

No, I wouldn’t call it sweet. I think the brown sugar in there is more just to balance the lime juice and the fish sauce… It’s rich and spicy, but it’s pretty neutral in terms of sweetness vs acidity.
definitely agree on the quality of the carrots, it makes all the difference.

By: Zach

Zach — Sat, 07 Nov 2009 05:03:34 +0000

This looks good. My mom makes a tasty “moroccan” cold carrot soup but it doesn’t have nearly as many ingredients. Is this one a little sweet? I guess it’s probably well-balanced by the spice if it is. The absolute key to making a good carrot soup is good carrots (duh). I’ve used “regular” supermarket ones and could really tell the difference.

By: Liz

Liz — Tue, 03 Nov 2009 19:28:44 +0000

I like the idea of adding peanut butter and fish sauce to an orange soup …. and I really like the bowl! Where’d you get it?