CARROT SOUP INDIENNE I

Carrot Soup Indienne I image

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.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h15m

Yield 16

Number Of Ingredients 13

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Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 11.5 g, Cholesterol 3.8 mg, Fat 1.4 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 273 mg, Sugar 3.8 g