Carrot Soup Indienne I Recipes

CARROT SOUP INDIENNE I RECIPE

Steps:

• 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.

CARROT SOUP INDIENNE

Steps:

• 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.

INDONESIAN CARROT SOUP

Steps:

• Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
• Saute for 10 minutes.
• Add curry, coriander, cumin, red pepper flakes, sherry and stock.
• Bring to a boil.
• Reduce heat and let simmer for 35 minutes.
• Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
• Puree the soup in the pot using a hand blender (or in small batches in a real blender).
• Add more honey if you like it sweeter.

CARROT SOUP

Steps:

• In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
• In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

INDIAN SPICED CARROT SOUP WITH GINGER

Steps:

• Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
• Ladle soup into bowls. Garnish with yogurt and serve.