Chef Jonathan: I found this recipe in my new Food Network Magazine, and it looked so amazing that I thought we should try it for our blog. The main thing that took me the longest was the prep. You should always do this first, as part as your Mise to get it out of the way, and then you can go through the recipe, step by step without any problems. I had a very strong ginger taste in my soup, which I like, but for some people it may be undesirable, so be cautious of how much you add. The only other thing I would have added to this recipe, is some 35% cream. It thickens the soup a bit, and gives a nice creamy viscosity.
Karen: When I was a kid, if my Mom would have said to me, “We’re having carrot soup for supper,” I would have gone to my friend, Doreen’s, for the night. But many years later, my son says to me, “Let’s make Guy Fieri’s carrot soup for our blog,” and it’s a different story. I made it, I ate it and I liked it! This recipe is so easy and quite tasty. My one hint would be about the ginger. After Chef Jonathan told me he put too much in, I was careful about my amount. I don’t think I added enough. I put in the tablespoon that it called for but I might put in 1 1/2 tablespoons next time. Other than that, I followed the recipe as written and it was yummy! Here’s a picture of mine – don’t you LOVE the colour? and what follows is the link to the recipe.
Recipe for Ginger Carrot soup from the Foodnetwork website and found in this months edition of the Foodnetwork Magazine. http://www.foodnetwork.com/recipes/guy-fieri/ginger-carrot-soup-recipe/index.html