READY IN 1¼ hrs

Carrot Soup Indienne I

Read Reviews (6)

"I developed this recipe after spending sometime in Fiji where I fell in love with the East Indian type of cooking. You can hardly tell that this soup has carrots." — William Anatooskin

Directions

In a large cooking pot, bring water to a boil. Add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.
Remove soup from heat, and let cool for about 5 minutes. Puree in blender or food processor in batches until smooth. Return pureed soup back to pot.
Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well. Add whole milk, stirring constantly. Stir in potato flakes. Bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 11, 2003

too much soy sauce in the recipe - I'd half it!

—NMAHER

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Most Helpful Critical Review

Jan 20, 2004

This soup smells wonderful while cooking, but is lacking in flavor. With all the spices used, I was expecting this soup to be very flavorful. It was just too bland for my taste.

—joshtymom

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9 Ratings

Oct 27, 2005

Mmmmmmm, yummy! I double the garlic powder and cumin and add a little extra soy sauce to give it more flavor. And it is also great served over tabouli!

—Rhonda Rowley

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Sep 25, 2006

Great tasting soup! Good flavor. I made it according to directions and wouldn't change any of the spices. Although, I cooked it one day and ate it the next. I think this helped the spices become bolder. Next time, I will reserve some of the soup and not puree it to give it a little chunky texture. Will make it again!

—BAILCASE

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Jul 06, 2010

I had to go with what was already in my kitchen - I left out the celery, cumin, soy sauce, curry powder and potato flakes, and used yams instead of potoatos. Added some cilantro, and it turned out great.

—Antaresia

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Mar 18, 2010

I would give this 3.5 stars. It was good for what it was; a low cal low fat soup made in a relatively short amount of time. Changes I made: Cut it in half (this made two servings for my husband and I), used chicken broth instead of water, sauteed the onion along with fresh garlic (omitted the garlic powder) in a bit of olive oil, used a touch of skim milk instead of whole milk, left out the potato flakes, and increased the potato.

—dynamicwater

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Nutrition

Calories
67 kcal
3%

Carbohydrates
11.5 g
4%

Cholesterol
4 mg
1%

Fat
1.4 g
2%

Fiber
1.9 g
7%

Protein
2.6 g
5%

Sodium
273 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot Soup Indienne I

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 67
** Calories from Fat: 13

% Daily Value *
** Total Fat 1.4g 2 %
** Saturated Fat 0.8g 4 %
** Cholesterol 4mg 1 %
** Sodium 273mg 11 %
** Potassium 324mg 9 %
** Total Carbohydrates 11.5g 4 %
** Dietary Fiber 1.9g 7 %
** Protein 2.6g 5 %
** Sugars 3.8g
** Vitamin A 79 %
** Vitamin C 15 %
** Calcium 8 %
** Iron 6 %
** Thiamin 9 %
** Niacin 12 %
** Vitamin B6 11 %
** Magnesium 7 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.