Recipe by William Anatooskin
"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."
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potatoes, peeled and cubed
celery, chopped, with leaves
ground cayenne pepper
chopped fresh dill weed
2 1/2 cups
dry potato flakes
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Soup Indienne II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 76
** Calories from Fat: 13
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