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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I developed this recipe after spending sometime in Fiji where I fell in love with the East Indian type of cooking. You can hardly tell that this soup has carrots. Ingredients:
8 cups water |
6 carrots, chopped |
2 potatoes, peeled and cubed |
3 celery, chopped, with leaves |
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 dry potato flakes |
Directions:
1. 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.
2. 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.
3. 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.
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