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Carrot Soup Indienne Recipe | |
Soup | |
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Ingredients:
8 cups water6 large carrots, peeled and chopped 2 large potatoes, peeled and diced 3 large celery stalks including leaves, chopped 1 large onion, chopped 1/4 cup soy sauce 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 3 teaspoons curry powder 2 1/2 cups whole milk 6 tablespoons instant potato flakes
Directions:
In a large cooking pot, bring water to a boil. Add chopped carrots, diced potatoes, chopped celery and chopped onion; return to boil. Reduce heat, cover, and simmer for about 1/2 hour or until carrots are tender. Remove soup from heat, and let cool for about 5 minutes. Purie in blender or food processor in batches until smooth. Return puried 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. Makes 16 servings | |