Carrot Soup Indienne

Name: Carrot Soup Indienne
Ingredients: 8 cups water; 6 large carrots, peeled and chopped; 3 medium potatoes, peeled and diced; 3 large celery ribs; 1 large onion, chopped; 14 cup soy sauce; 14 teaspoon ground cumin; 14 teaspoon ground cayenne pepper; 14 teaspoon chili powder; 12 teaspoon granulated garlic powder; 3 teaspoons garam masala or 3 teaspoons curry powder (of your choice); 2 12 cups whole milk, homogenized; 6 tablespoons instant potato flakes (Idaho suggested)

13 ingredients

10 steps

Ingredients

8 cups water
6 large carrots, peeled and chopped
3 medium potatoes, peeled and diced
3 large celery ribs
1 large onion, chopped
14 cup soy sauce
14 teaspoon ground cumin
14 teaspoon ground cayenne pepper
14 teaspoon chili powder
12 teaspoon granulated garlic powder
3 teaspoons garam masala or 3 teaspoons curry powder (of your choice)
2 12 cups whole milk, homogenized
6 tablespoons instant potato flakes (Idaho suggested)

Directions

1

In a large saucepan or cooking pot, measure water and bring to boil.
2

Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil.
3

Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.
4

Remove from heat and let cool for about 5 minutes.
5

In a food processor or blender, puree' soup in batches until smooth and return to saucepan.
6

Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil.
7

Reduce heat and simmer for 5 minutes, stirring occasionally.
8

Adjust seasonings to taste.
9

Serve hot along with cooked rice.
10

You can also use vegetable broth or chicken broth instead of water.