Carrot Soup Indienne I Recipe -
Carrot Soup Indienne I Recipe
  • READY IN hrs

Carrot Soup Indienne I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

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

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.


10 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!

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!

Oct 08, 2013

I used a little less milk in this and left out the potato flakes.. needed a bit more seasoning for my tastes, but was a nice soup

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.

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.


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  • 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.

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