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Carrot Soup Indienne II

"I developed this soup after visiting Fiji and it has been a big hit with the East Indians. I did not use any dill weed in the original recipe; however, this version substitutes dried dill weed for curry."

Ingredients :

• 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

Instructions :

Prep :	Cook : 16M	Ready in :

• 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.

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