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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. Ingredients:
8 cups water |
6 large carrots, peeled and chopped |
3 medium potatoes, peeled and diced |
3 large celery ribs |
1 large onion, chopped |
1/4 cup soy sauce |
1/4 teaspoon ground cumin |
1/4 teaspoon ground cayenne pepper |
1/4 teaspoon chili powder |
1/2 teaspoon granulated garlic powder |
3 teaspoons garam masala or 3 teaspoons curry powder (of your choice) |
2 1/2 cups whole milk, homogenized |
6 tablespoons instant potato flakes (idaho suggested) |
Directions:
1. In a large saucepan or cooking pot, measure water and bring to boil.
2. Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil.
3. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.
4. Remove from heat and let cool for about 5 minutes.
5. In a food processor or blender, puree' soup in batches until smooth and return to saucepan.
6. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil.
7. Reduce heat and simmer for 5 minutes, stirring occasionally.
8. Adjust seasonings to taste.
9. Serve hot along with cooked rice.
10. You can also use vegetable broth or chicken broth instead of water.
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