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Carrot Soup Indienne

8 cups water
6 large carrots, peeled and chopped
3 medium potatoes, peeled and diced
3 large celery stalks, including leaves, chopped
1 large onion, chopped
1/4 cup soy sauce
1/4 tsp. crushed coriander
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. chili powder
1/4 tsp. garlic powder
3 tsp. curry powder
2 1/2 cups whole milk, homogenized
8 Tbsp. instant potato flakes

In a large cooking pot, add water and bring to a 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 slightly, about 5 minutes.
Puree soup in blender or food processor in batches until smooth.
Return pureed soup to pot, add soy sauce, coriander, cumin, cayenne
pepper, chili powder, garlic powder, curry powder, whole milk and
return to boil. Add instant potato flakes and stir in well. Reduce
heat and cook for 5 minutes longer, stirring occasionally. Adjust
seasonings to taste. Serve hot.

Serves 16


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