Carrot Soup Indienne I

I developed this recipe after spending sometime in Fiji where I fell in love with the East Indian type of cooking. You can hardly tell that this soup has carrots.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 67 Calories

Ingredients

• 1 large onion, chopped
• ¼ teaspoon cayenne pepper
• 3 teaspoons curry powder
• ¼ teaspoon garlic powder
• ¼ cup soy sauce
• 2 potatoes, peeled and cubed
• 8 cups water
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• 2 ½ cups whole milk
• 6 tablespoons dry potato flakes
• 6 carrots, chopped
• 3 celery, chopped, with leaves

Recipe Instructions

Step 1

In a large cooking pot, bring water to a boil. Add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.

Step 2

Remove soup from heat, and let cool for about 5 minutes. Puree in blender or food processor in batches until smooth. Return pureed soup back to pot.

Step 3

Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well. Add whole milk, stirring constantly. Stir in potato flakes. Bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.