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Carrot Soup Indienne II

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."

Rate/Review | Read Reviews (1)

What to Drink?
	Sauvignon Blanc
	Smirnoff Lemon Drop Martini
	Special Lemonade

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

8 cups water
6 large carrots, chopped
3 potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
1 onion, chopped
1/4 cup soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3 tablespoons chopped fresh dill weed
2 1/2 cups whole milk
6 tablespoons dry potato flakes

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.