Fijian carrot soup

Fijian carrot soup

18saves
1hr15min


13 people made this

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

William Anatooskin

Ingredients
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

Method
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.

Tip:

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 (4)

Amy J
by
1

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

HLW
by
1

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

KeithSabin
0

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

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