Carrot Soup Indienne II Tasty Recipes

Saturday, March 17, 2018

Carrot Soup Indienne II

"I developed this soup after journeying Fiji and it has been a large hit with the East Indians. I did now not use any dill weed within the unique recipe; but, this model substitutes dried dill weed for curry."

Ingredients :

eight cups water
6 big carrots, chopped
3 potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
1 onion, chopped
1/four cup soy sauce
1/4 teaspoon ground cumin
1/four teaspoon ground cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
three tablespoons chopped clean dill weed
2 1/2 cups complete milk
6 tablespoons dry potato flakes

Instructions :

Prep :	Cook : 16M	Ready in :

In a massive pot, add water and bring to a boil. Add carrots, potatoes, celery, and onion, and return to boil. Reduce warmness, cowl and simmer for half hour or till carrots are tender. Remove from warmth and permit cool for about 5 minutes.
Puree soup in blender or meals processor in batches until clean.
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 warmness and prepare dinner for five minutes, stirring on occasion. Adjust seasonings to taste. Serve warm.

Notes :

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