Carrot Soup Indienne II Recipe - Allrecipes.com

Carrot Soup Indienne II

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"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. 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.
  2. Puree soup in blender or food processor in batches until smooth.
  3. 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.
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Reviews More Reviews

May 12, 2009

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.

 

2 Ratings

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Nutrition

  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 270 mg
  • 11%

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

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