SEARCH
More 1 Photos

Carrot Soup Indienne II Recipe

Recipe by: William Anatooskin

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In 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.
  • 2Puree soup in blender or food processor in batches until smooth.
  • 3Return 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.
Ingredients
  • 16 servings
  • 76 cals
  • 8 cups water
  • 6 large carrots, chopped
  • 3 potatoes, peeled and cubed
  • 3 stalks celery, chopped, with leaves
  • 1 onion, chopped
  • 1/4 cup soy sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons chopped fresh dill weed
  • 2 1/2 cups whole milk
  • 6 tablespoons dry potato flakes
Nutrition

Amount per serving ( 5 total)

  • Calories:
    76
    4%
  • Fat:
    1.4
    2%
  • Carbs:
    13.6
    4%
  • Protein:
    2.8
    6%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like