Carrot Soup Indienne II

Name: Carrot Soup Indienne II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 6 larges carrots, chopped; 3 stalks celery, chopped, with leaves; 0 teaspoons chili powder; 3 Tbsps chopped fresh dill weed; 0 teaspoons garlic powder; 0 teaspoons ground cayenne pepper; 0 teaspoons ground cumin; 1 onion, chopped; 6 Tbsps dry potato flakes; 3 potatoes, peeled and cubed; 59 milliliters soy sauce; 2 liters water; 591 milliliters whole milk

Carrot Soup Indienne II might be a good recipe to expand your soup recipe box. This recipe serves 16. Watching your figure? This gluten free and vegetarian recipe has 82 calories, 3g of protein, and 1g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have dill weed, ground cayenne pepper, onion, and a few other ingredients on hand, you can make it. It is perfect for Autumn.

Instructions

In a large pot, add water and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add carrots, potatoes, celery, and onion, and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.

Ingredients you will need

Potato

Carrot

Celery

Onion

Remove from heat and let cool for about 5 minutes.

Puree soup in blender or food processor in batches until smooth.

Ingredients you will need

Soup

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Chili Powder