Carrot Soup Indienne II

I developed this soup after visiting Fiji and it has been a big hit with the East Indians. I did not use any dill weed in the original recipe; however, this version substitutes dried dill weed for curry.

• Calories: 76 Calories

Ingredients

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

Recipe Instructions

Step 1

In a large pot, add water and bring to a boil. Add carrots, potatoes, celery, and onion, and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool for about 5 minutes.

Step 2

Puree soup in blender or food processor in batches until smooth.

Step 3

Return pureed soup to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, dill, milk, and potato flakes and return to boil. Reduce heat and cook for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.