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Carrot Soup Indienne I Recipe

Recipe by: William Anatooskin

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook55 m
  • Ready In1 h 15 m
  • 1In 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.
  • 2Remove 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.
  • 3Add 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.
Ingredients
  • 16 servings
  • 67 cals
  • 8 cups water
  • 6 carrots, chopped
  • 2 potatoes, peeled and cubed
  • 3 celery, chopped, with leaves
  • 1 large onion, chopped
  • 1/4 cup soy sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 3 teaspoons curry powder
  • 2 1/2 cups whole milk
  • 6 tablespoons dry potato flakes
Nutrition

Amount per serving ( 5 total)

  • Calories:
    67
    3%
  • Fat:
    1.4
    2%
  • Carbs:
    11.5
    4%
  • Protein:
    2.6
    5%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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