Carrot Soup Indienne II

Ingredients

• 6 large carrots chopped
• 3 stalks celery with leaves chopped
• 0.3 teaspoon chili powder 
• 3 tablespoons dill weed fresh chopped
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon ground pepper 
• 0.3 teaspoon ground cumin 
• 1  onion chopped
• 6 tablespoons potato flakes dry
• 3  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 pot, add water and bring to a boil.
2. Add carrots, potatoes, celery, and onion, and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.
3. Remove from heat and let cool for about 5 minutes.
4. Puree soup in blender or food processor in batches until smooth.
5. Return pureed soup to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, dill, milk, and potato flakes and return to boil. Reduce heat and cook for 5 minutes, stirring occasionally. Adjust seasonings to taste.
6. Serve hot.