Carrot Soup Indienne I Recipes

Steps:

• Steam carrots until tender.
• In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
• In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

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.

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.