Carrot Soup Indienne

"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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Ready In:
50mins
Ingredients:
13
Serves:
16
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ingredients

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directions

  • In a large saucepan or cooking pot, measure water and bring to boil.
  • Add chopped carrots, diced potatoes, chopped celery and chopped 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.
  • In a food processor or blender, puree' soup in batches until smooth and return to saucepan.
  • Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil.
  • Reduce heat and simmer for 5 minutes, stirring occasionally.
  • Adjust seasonings to taste.
  • Serve hot along with cooked rice.
  • You can also use vegetable broth or chicken broth instead of water.

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Reviews

  1. 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.
     
  2. 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!)
     
  3. 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.
     
  4. FANTASTIQUE! This recipe my curiosity did peak! Spicy but not hot, This REALLY hit the spot! THANKS UNCLE BILL! A WINNER HERE!
     
  5. Hi William, I haven't made this yet, but will be making it this week. I know it will be good because of the veggies and spices you have listed. I noticed some people didn't use the potato flakes, and I believe the reason it has been added is to thicken the soup a bit and also add a bit more creaminess to the soup. I have done that myself for certain soups. Thank you for the recipe!! Love, Becky
     
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Tweaks

  1. We enjoyed this soup. I substituted vegetable broth for the water and used 2 cupes of fat free half and half instead of the whole milk. I skipped the instant potato flakes (I didn't have any). I also used a little less garam masala, curry powder and cayenne. We still thought it was spicy enough.
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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