Carrot Soup Indienne II

Cooking Recipes Catalogue

Dill weed is used in this highly seasoned vegetable soup which is pureed before cream and instant potato flakes are added.

INGREDIENTS (for 1 servings):


  • In a large pot, add water and bring to a boil. Add carrots, potatoes, celery, and onion, and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool for about 5 minutes.
  • Puree soup in blender or food processor in batches until smooth.
  • 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. Serve hot.