I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.
Marlene Bursey of Waverley, Nova Scotia sent the recipe for this soup that's perfect as a first course for a special-occasion dinner. The pretty pumpkin-orange soup get delicious flavor from toasted fennel seeds--a pleasant complement to the carrots, apple and sweet potato.
The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.—Jenn Tidwell, Fair Oaks, California
Eleanor Chilson of Plantation, Florida enjoys her memories of this tasty soup almost as much as making it. “My mom made it for us on chilly autumn or winter nights,” she recalls.
Tip: For added richness, use up the half-and-half cream in recipes that call for milk.
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away in my slow cooker. What a great treat to enjoy this soup on a chilly night.—Heidi Schmidgall, Hancock, Minnesota
"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."
"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."