Best 5 Carrot Soup Indienne I Recipes
Carrot soup indienne i is a delectable and comforting dish that combines the sweetness of carrots with a touch of Indian spices. It is a perfect meal for a chilly day or as a starter for a special dinner. With its vibrant color and rich flavor, this soup is sure to impress your family and friends. In this article, we will explore the best recipes for carrot soup indienne i, providing step-by-step instructions and helpful tips to ensure that you create a delicious and memorable dish. From classic recipes to innovative variations, we have something for every palate. So gather your ingredients and let's embark on a culinary journey to create the perfect carrot soup indienne i.
Let's cook with our recipes!
CARROT SOUP INDIENNE I RECIPE
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.
Provided by GloriousSoupRecipes.com
Number Of Ingredients 13
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
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.
Provided by William Uncle Bill
Categories Vegetable
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 79.1, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.8, Sodium 304.6, Carbohydrate 14.1, Fiber 2.1, Sugar 4.3, Protein 3.1
INDONESIAN CARROT SOUP
A flavorful soup with curry powder and coconut milk, this recipe comes from The New England Soup Factory Cookbook (wish I could take credit for it, but I can't!). Although the original recipe calls for vegetable stock (this is a vegetarian soup), I generally use chicken stock because I think it gives it a richer flavor. Adjust spiciness and sweetness by varying amount of hot pepper flakes and honey accordingly. Make sure you use a good quality canned coconut milk -- in my experience, powdered coconut milk isn't a good substitute. I love this as a soup, but it's also great as a sauce/gravy over white rice on its own. Yummy -- and I generally am not fond of really spicy foods. But this yummy and packs just enough of a kick!
Provided by Jakey Bakey
Categories Vegetable
Time 1h10m
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 388.1, Fat 21.4, SaturatedFat 15.5, Sodium 153.3, Carbohydrate 39.4, Fiber 6.7, Sugar 27.2, Protein 4.3
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
INDIAN SPICED CARROT SOUP WITH GINGER
Provided by Molly Stevens
Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
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.
Tips:
- Choose the right carrots: For the best flavor, use fresh, young carrots. Avoid carrots that are too large or have blemishes.
- Roast the carrots: Roasting the carrots intensifies their sweetness and flavor. Be sure to roast them until they are tender and slightly caramelized.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water, but if you use water, you may want to add some extra salt and pepper.
- Don't overcook the soup: The soup should be simmered until the carrots are tender, but not mushy. Overcooking the soup will make it bland and watery.
- Season to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
- Serve with your favorite toppings: Carrot soup is delicious served with a variety of toppings, such as croutons, chopped parsley, or a dollop of sour cream.
Conclusion:
Carrot soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover carrots. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying carrot soup that the whole family will enjoy.
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