A very delicious recipe and simple once all the veggies are cut. I did virtually double the recipe, except for the onion and chili paste and used 3 cans of chicken broth in place of the vegetable broth. Wow.. just have to say that my version had a KICK with the chili garlic paste that I used from the Asian market (with the green cap). It was very hot and spicy. Of course you can easily adjust this to your taste and even modify with chili powder or red pepper flakes. Definitely a keeper, especially since it's so healthy!

When it comes to making homemade soups, my biggest problem is getting the darn thing smooth enough! Mine had the consistency of a salsa- slighty smooth, slighty chunky. Regardless, this is still a good soup. I was a bit spice crazy, and used (a lot) more chile paste than stated, probably about 3 tablespoons worth (good thing I can stand the heat). I also used a lot more cilantro, beef broth instead of vegetable (it is what I had) and had to omit the potatoes (didn't have any on hand). Definitely worth making again, and hopefully I'll learn the secret to getting a smooth soup. Thank you DONOGHUEJ!

I've never heard of carrot soup, but I was making a Mexican meal for Cinco de Mayo, and this sounded interesting. I didn't have any chile paste, so I used chile sauce and a little bit of chile powder (the results were a bit too spicy, so I'll just use the sauce next time). I thought this soup was great, and my only complaint is, that I think the vegetables needed to cook a bit longer to soften more. The flavors were awesome, and really light and everyone enjoyed it.

Great soup with a real mexican flare. I loved this soup as did my roommates however it did not freeze well. After being frozen it appeared as though it had somehow curdled but it did not affect the taste in any way so it was still tasty.

This was fast and delicious. I added one whole roasted garlic bulb, and threw in a handful of tortilla chips before serving.

We make this regularly and it's great every time. I like to serve it with freshly made bread for a healthy meal.

Served this soup with a large mexican meal and it was a hit. Good flavor and texture and it looks really pretty too. Will be making again - my company loved it!

excellent. simple and very easy to make.

I was shocked by how good this soup was. I admit I made this recipe with pretty low expectations, I mean, how great can carrot soup be? But this recipe is fantastic! I tried it both with half and half to make a cream soup and without and it's delicious both ways. I did add more cilantro than the recipe called for and substituted red pepper flakes for the chile. Also, one caveat, my soup didn't not look as pretty as the one in the picture - for some reason it was more brownish than orange.

I didn't have any chili paste, so I just threw some crushed red pepper into the pot when everything was simmering together. It turned out well. Pretty good.

We thought this soup was excellent - the quality of a fine restaurant. I substituted crushed red pepper for chili paste, and added extra garlic and cilantro because I love these seasonings. Great soup.

Surprisingly tasted better when cold!

I'm not sure what I did wrong...but we ended up dumping this soup down the drain! I used chili powder instead of paste..but followed another persons tip from a positive review. This was a lot of work for a very bland result that we couldn't even eat :( Better luck to you!

This was a very tasty soup and we will make it again.

I liked this but my roommate didn't. We served it to a dinner of 16 people and while some loved it, others left theirs almost untouched. I think the look may have scared some away. For the taste, maybe a little more cilantro would have helped.

I made this soup last night for a dinner party and was it ever a hit! Very flavorful and light! Perfect for preparing the palate at the beginning of a meal!

WOW! I ate that soup all day long...it was fabulous :)