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 {{adjustedServings}} servings 76 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  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.
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Reviews 1

  1. 2 Ratings

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Rochelle
5/12/2009

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.