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Carrot Soup Indienne I

SUBMITTED 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."
PREP TIME  20 Min
COOK TIME  55 Min
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by NMAHER
too much soy sauce in the recipe - I'd half it!

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2005 by Rhonda Rowley
Mmmmmmm, yummy! I double the garlic powder and cumin and add a little extra soy sauce to give it more flavor. And it is also great served over tabouli!

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2006 by BAILCASE
Great tasting soup! Good flavor. I made it according to directions and wouldn't change any of the spices. Although, I cooked it one day and ate it the next. I think this helped the spices become bolder. Next time, I will reserve some of the soup and not puree it to give it a little chunky texture. Will make it again!

2 users found this review helpful


MORE MEMBER REVIEWS
 
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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 68

  • Total Fat: 1.4g
  • Cholesterol: 5mg
  • Sodium: 277mg
  • Total Carbs: 11.9g
  •     Dietary Fiber: 2g
  • Protein: 2.6g

VIEW DETAILED NUTRITION

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