Carrot Soup Indienne I recipe

16 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.