Recipe by William (Uncle Bill) Anatooskin
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.
Top Review by MissChief
I don't write a lot of reviews but today, I must. I've just made this soup for my husband and landlord who are out in the garden cleaning up and harvesting. They tend to like a liquid lunch (not the healthy kind) and I decided they needed a healthier lunch. This was a smash hit! It's tasty. It's got a bit of a kick, but not so much that I couldn't handle it (I prefer to actually taste my food) and it's gorgeous! I made it as written with two substitutions; I had no celery in the house (a rare occurrence) and used a handful of lovage leaves instead (I have lovage in my garden and it has great celery flavour). Also, instead of soya sauce, I added some salt and about a teaspoon of Better Than Bouillon chicken bouillon base. Oh, and like some others, I never use potato flakes so that was left out; in all honesty, I don't think it needed it. I will definitely be making this again and again.
- 8 cups water
- 6 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 3 large celery ribs
- 1 large onion, chopped
- 1⁄4 cup soy sauce
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄4 teaspoon chili powder
- 1⁄2 teaspoon granulated garlic powder
- 3 teaspoons garam masala or 3 teaspoons curry powder (of your choice)
- 2 1⁄2 cups whole milk, homogenized
- 6 tablespoons instant potato flakes (Idaho suggested)
Directions See How It's Made
- 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.