We have a lot of carrots in our cellar. And I mean a LOT of carrots! So we eat carrot soup a lot. I love the recipe that I got from my mother. But change is good so today we tried curried carrot soup from Rachel Ray.
Changes to the recipe: Rather than baby carrots, I used full sizes carrots cut into chunks.
Verdict: We have made this soup previously without any cayenne. This time I decided to try a small bit of cayenne. Either we have very spicy cayenne or wimpy palates (or both) but 1/4 tsp of cayenne was too much for us, especially Shay.
