Carrot Soup Indienne II

1
William Anatooskin 10

"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

servings 76 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. 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.
  2. Puree soup in blender or food processor in batches until smooth.
  3. 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.
  • profile image

Your rating

Cancel
Submit

Reviews

1
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I really liked this recipe. The only reason it doesn't get a five-star rating is that my chili powder is very strong, and so I found this a bit too spicy for my taste.