Carrot Soup Indienne I The Best Recipes

Thursday, September 22, 2011

Carrot Soup Indienne I

"I evolved this recipe after spending someday in Fiji wherein I fell in love with the East Indian type of cooking. You can infrequently inform that this soup has carrots."

Ingredients :

eight cups water
6 carrots, chopped
2 potatoes, peeled and cubed
three celery, chopped, with leaves
1 big onion, chopped
1/4 cup soy sauce
1/four teaspoon floor cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/four teaspoon garlic powder
3 teaspoons curry powder
2 1/2 cups whole milk
6 tablespoons dry potato flakes

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H15M

In a massive cooking pot, carry water to a boil. Add carrots, potatoes, celery and onion; return to boil. Reduce warmth, cover, and simmer for approximately 30 minutes, or until carrots are gentle.
Remove soup from warmness, and let cool for approximately 5 minutes. Puree in blender or food processor in batches till clean. Return pureed soup back to pot.
Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well. Add entire milk, stirring constantly. Stir in potato flakes. Bring to a boil. Reduce heat, and simmer for five mins, stirring now and again. Adjust seasonings to taste. Serve warm.

Notes :

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