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Carrot Soup Indienne II The Best Recipes

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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 :
  • 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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