Carrot Soup Indienne I

Name: Carrot Soup Indienne I
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 6 carrots, chopped; 0 teaspoons cayenne pepper; 3 celery, chopped, with leaves; 0 teaspoons chili powder; 3 teaspoons curry powder; 0 teaspoons garlic powder; 0 teaspoons ground cumin; 1 large onion, chopped; 6 Tbsps dry potato flakes; 2 potatoes, peeled and cubed; 59 milliliters soy sauce; 2 liters water; 591 milliliters whole milk

Carrot Soup Indienne I is a gluten free and vegetarian recipe with 16 servings. One serving contains 76 calories, 3g of protein, and 1g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of carrots, garlic powder, soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It works best as a soup, and is done in roughly 1 hour and 15 minutes.

Instructions

In a large cooking pot, bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.

Ingredients you will need

Potato

Carrot

Celery

Onion

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.

Ingredients you will need

Soup

Equipment you will use

Food Processor

Blender

Pot

Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well.

Ingredients you will need

Chili Powder

Garlic Powder

Curry Powder

Soy Sauce

Cumin

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.

Ingredients you will need

Instant Potatoes Flakes