Tasty Recipes - Carrot Soup Indienne II
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| Carrot Soup Indienne II |
"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."
Ingredients :
- 8 cups water
- 6 large carrots, chopped
- 3 potatoes, peeled and cubed
- 3 stalks celery, chopped, with leaves
- 1 onion, chopped
- 1/4 cup soy sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 3 tablespoons chopped fresh dill weed
- 2 1/2 cups whole milk
- 6 tablespoons dry potato flakes
Instructions :
| Prep : | Cook : 16M | Ready in : |
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- 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.
Notes :
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