8 cups water
6 large carrots peeled and chopped
3 medium potatoes, peeled and diced
3 medium celery stalks including leaves, chopped
1 large onion, chopped
1/4 cup soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3 teaspoons curry powder
2-1/2 cups whole milk, homogenized
6 tablespoons instant potato flakes
In a large 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 for about 5 minutes. Purée in blender or food processor in batches until smooth. Return puréed soup back to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil. Reduce heat and cook for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.

Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved