“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.” - by William Anatooskin
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 76 cal
- 4%
- Fat
- 1.4 g
- 2%
- Carbs
- 13.6 g
- 4%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"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. ..." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
