Carrot Soup Indienne I

Carrot Soup Indienne I

William Anatooskin

"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

1 h 15 m servings 67 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 7
  1. 10 Ratings

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Most helpful positive review

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

Most helpful critical review

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.

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

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!

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 bec...

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.

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

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 ...

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 husba...

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