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Carrot Soup Indienne

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“I spent a considerable of time in the Fijian Islands and fell in love with the type of food the "Indians" (East Indians) cooked. Most of their soups were spicy hot, but very tasty. I was not able to get their recipes, so I developed my own. This is one of my East Indian recipes that is enjoyed by all of our East Indian friends.”
READY IN:
50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan or cooking pot, measure water and bring to boil.
  2. Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil.
  3. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.
  4. Remove from heat and let cool for about 5 minutes.
  5. In a food processor or blender, puree' soup in batches until smooth and return to saucepan.
  6. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil.
  7. Reduce heat and simmer for 5 minutes, stirring occasionally.
  8. Adjust seasonings to taste.
  9. Serve hot along with cooked rice.
  10. You can also use vegetable broth or chicken broth instead of water.

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