Carrot Soup Indienne Ii

Ingredients

• Servings: 16
• 8 cups water
• 6 large carrots, chopped
• 3 potatoes, peeled and cubed
• 3 stalks celery, chopped, with leaves
• 1 onion, chopped
• 1/4 cup soy sauce
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped fresh dill weed
• 2 1/2 cups whole milk
• 6 tablespoons dry potato flakes

Recipe

• 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.