Fijian carrot soup

    1 hour 15 min

    I developed this recipe after spending sometime in Fiji where I fell in love with their way of cooking.

    18 people made this

    Serves: 16 

    • 2L (3¼ pints) water
    • 6 carrots, chopped
    • 2 potatoes, peeled and diced
    • 3 stalks celery with leaves, chopped
    • 1 large onion, chopped
    • 1 clove garlic, crushed
    • 4 tablespoons soy sauce
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon chilli powder
    • 1 tablespoon curry powder
    • 600ml (1 pint) full fat milk
    • 6 tablespoons instant mashed potatoes

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. In a large pot, bring water to the boil. Add carrots, potatoes, celery, onion and garlic; return to the boil. Reduce heat, cover and simmer for about 30 minutes, or until carrots are tender.
    2. Remove soup from heat and let cool for about 5 minutes. Purée in blender or food processor in batches until smooth (or use a hand held blender). Return puréed soup to pot.
    3. Add soy sauce, cumin, cayenne pepper, chilli powder and curry powder; stir well. Slowly add milk, stirring constantly. Stir in instant mash. Bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.


    Simply omit the instant mash if desired. Or, thicken the soup with an equal mixture of flour or cornflour and water.

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    Reviews in English (12)


    Altered ingredient amounts. Mmmmmmm, yummy! I double the garlic and cumin and add a little extra soy sauce to give it more flavour.  -  24 Jul 2008


    Great tasting soup! Good flavour. I made it according to directions and wouldn't change any of the spices. Although, I cooked it one day and ate it the next. I think this helped the spices become bolder. Next time, I will reserve some of the soup and not puree it to give it a little chunky texture. Will make it again!  -  24 Jul 2008


    I agree with Amy J that the soup needed more flavor, though to me the issue was less a need for more-of-the-same and more a matter of layers of flavor; and with HLW, that it lacked a bit in texture. I made soft cheddar croutons, which the guests appreciated, and when I finished off the soup in the following week I tore chunks of ciabatta to dunk in it. I prefer the recipe for eggplant soup with goat-cheese dumplings, which is comparably simple to make and which people love!  -  14 Mar 2015