Cumin Carrot Soup

Cumin Carrot Soup

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1hour15min


13 people made this

If you don't want to use instant mashed potatoes you can also thicken this soup with cornflour and water.

William Anatooskin

Ingredients
Serves: 16 

  • 8 cups (2 litres) water
  • 6 carrots, chopped
  • 2 potatoes, peeled and diced
  • 3 stalks celery with leaves, chopped
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 4 tablespoons soy sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chilli powder
  • 1 tablespoon curry powder
  • 600ml milk
  • 6 tablespoons instant mashed potatoes

Directions
Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

  1. In a large pot, bring water to the boil. Add carrots, potatoes, celery, onion and garlic; return to the boil. Reduce heat, cover and simmer for about 30 minutes or until carrots are tender.
  2. Remove soup from heat and let cool for about 5 minutes. Purée in blender or food processor in batches until smooth (or use a hand held blender). Return puréed soup to pot.
  3. Add soy sauce, cumin, cayenne pepper, chilli powder and curry powder; stir well. Slowly add milk, stirring constantly. Stir in instant mash. Bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.

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