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Recipe: Carrot Soup Indienne II

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.

Carrot Soup Indienne II Ingredients

  • 8 cups water

  • 6 large carrots, chopped

  • 3 potatoes, peeled and cubed

  • 3 stalks celery, chopped, with leaves

  • 1 onion, chopped

  • cup soy sauce

  • teaspoon ground cumin

  • teaspoon ground cayenne pepper

  • teaspoon chili powder

  • teaspoon garlic powder

  • 3 tablespoons chopped fresh dill weed

  • 2? cups whole milk

  • 6 tablespoons dry potato flakes

How to Make Carrot Soup Indienne II

  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.

Carrot Soup Indienne II Nutritions

  • Calories: 75.8 calories

  • Carbohydrate: 13.6 g

  • Cholesterol: 3.8 mg

  • Fat: 1.4 g

  • Fiber: 2 g

  • Protein: 2.8 g

  • SaturatedFat: 0.7 g

  • ServingSize:

  • Sodium: 270.2 mg

  • Sugar: 3.9 g

  • TransFat:

  • UnsaturatedFat:

Carrot Soup Indienne II Reviews

  • I really liked this recipe. The only reason it doesnt 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.

  • I liked it.. used some greek yogurt instead of milk and a bit more seasoning

  • I added a little more of the seasonings; otherwise, kept it the same and it tastes great

  • Delicious Thank you so much for the awesome recipe. It was just what I was looking for.... and the addition of dill.

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