Carrot Soup Indienne I

Ingredients

• 6  carrots chopped
• 0.3 teaspoon cayenne pepper 
• 3  celery with leaves chopped
• 0.3 teaspoon chili powder 
• 3 teaspoons curry powder 
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon ground cumin 
• 1 large onion chopped
• 6 tablespoons potato flakes dry
• 2  potatoes cubed peeled
• 0.3 cup soya sauce 
• 8 cups water 
• 2.5 cups milk whole

Equipment

• food processor
• pot
• blender

Directions

1. In a large cooking pot, bring water to a boil.
2. Add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.
3. 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.
4. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well.
5. 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.
6. Serve hot.