CARROT SOUP INDIENNE II

Carrot Soup Indienne II image

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.

Provided by William Anatooskin

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

Yield 16

Number Of Ingredients 13

Ingredients

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

Steps:

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

Nutrition Facts : Calories 75.8 calories, Carbohydrate 13.6 g, Cholesterol 3.8 mg, Fat 1.4 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 270.2 mg, Sugar 3.9 g