Carrot Soup Indienne

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Indian recipe from allrecipes.com

 

Tanaista

 

Carrot Soup Indienne

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. "

 

Ingredients:

8 cups water

6 large carrots, peeled and chopped

2 large potatoes, peeled and diced

3 large celery stalks including leaves, chopped

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 instant potato flakes

 

 

 

Directions:

1 In a large cooking pot, bring water to a boil. Add chopped carrots,

diced potatoes, chopped celery and chopped onion; return to boil. Reduce

heat, cover, and simmer for about 1/2 hour or until carrots are tender.

2 Remove soup from heat, and let cool for about 5 minutes. Purée in

blender or food processor in batches until smooth. Return puréed 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.

Makes 16 servings