Carrot Soup Indienne I recipe
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Ingredients
- 8 cups water 6 carrots, chopped 2 potatoes, peeled and cubed 3 celery, chopped, with leaves 1 large onion, chopped ¼ cup soy sauce ¼ teaspoon ground cumin ¼ teaspoon cayenne pepper ¼ teaspoon chili powder ¼ teaspoon garlic powder 3 teaspoons curry powder 2 ½ cups whole milk 6 tablespoons dry potato flakes
Nutrition Info
- 67.1 caloriescarbohydrate: 11.5 gcholesterol: 3.8 mgfat: 1.4 gfiber: 1.9 gprotein: 2.6 gsaturatedFat: 0.8 gservingSize: -sodium: 273 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Carrot Soup Indienne I
Directions
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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.
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.
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.