Carrots and featured in this creamy curried vegetable soup which is pureed and then thickened with instant potato flakes.
INGREDIENTS (for 1 servings):
- 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
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.
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.
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.