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    You are in: Home / Indian / Carrot Soup Indienne Recipe
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    Carrot Soup Indienne

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    William (Uncle Bill) Anatooskin's Note:

    I spent a considerable of time in the Fijian Islands and fell in love with the type of food the "Indians" (East Indians) cooked. Most of their soups were spicy hot, but very tasty. I was not able to get their recipes, so I developed my own. This is one of my East Indian recipes that is enjoyed by all of our East Indian friends.

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    Units: US | Metric


    1. 1
      In a large saucepan or cooking pot, measure water and bring to boil.
    2. 2
      Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil.
    3. 3
      Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.
    4. 4
      Remove from heat and let cool for about 5 minutes.
    5. 5
      In a food processor or blender, puree' soup in batches until smooth and return to saucepan.
    6. 6
      Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil.
    7. 7
      Reduce heat and simmer for 5 minutes, stirring occasionally.
    8. 8
      Adjust seasonings to taste.
    9. 9
      Serve hot along with cooked rice.
    10. 10
      You can also use vegetable broth or chicken broth instead of water.

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    Ratings & Reviews:

    • on October 15, 2011


      I don't write a lot of reviews but today, I must. I've just made this soup for my husband and landlord who are out in the garden cleaning up and harvesting. They tend to like a liquid lunch (not the healthy kind) and I decided they needed a healthier lunch. This was a smash hit! It's tasty. It's got a bit of a kick, but not so much that I couldn't handle it (I prefer to actually taste my food) and it's gorgeous! I made it as written with two substitutions; I had no celery in the house (a rare occurrence) and used a handful of lovage leaves instead (I have lovage in my garden and it has great celery flavour). Also, instead of soya sauce, I added some salt and about a teaspoon of Better Than Bouillon chicken bouillon base. Oh, and like some others, I never use potato flakes so that was left out; in all honesty, I don't think it needed it. I will definitely be making this again and again.

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    • on October 07, 2008


      another great soup from our famous Zaar soup king! I used carrots from my garden which I think really brought the flavor out, made as stated only I used half and half cream and milk, increased the cayenne pepper, the flavors in this soup are simply outstanding and I look forward to making this again soon, thanks Uncle Bill (our Zaar soup king!)

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    • on January 20, 2008


      Very tasty. I didn't bother with the potato flakes, but added a little corn starch to the milk before adding it. I might skip the soya sauce next time, simply because it makes it a rather unattractive brown colour instead of the nice orange of carrots.

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    Read All Reviews (11)


    Nutritional Facts for Carrot Soup Indienne

    Serving Size: 1 (254 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 79.0
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.7 g
    Cholesterol 3.8 mg
    Sodium 304.6 mg
    Total Carbohydrate 14.1 g
    Dietary Fiber 2.1 g
    Sugars 4.2 g
    Protein 3.0 g

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