RCI-SP.002.0045.001
Carrot Soup
300px| Carrot Soup
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Bring 8 cups of water to a boil in a large pot over high heat.
10 minutes
2
Add the chopped carrots, peeled and cubed potatoes, chopped celery with leaves, and chopped onion to the boiling water.
25 minutes
3
Reduce heat to medium and simmer for 25 minutes until the vegetables are very tender and easily pierced with a fork.
25 minutes
4
Stir in the curry powder, ground cumin, cayenne pepper, chili powder, and garlic powder until evenly distributed throughout the broth.
2 minutes
5
Pour in the soy sauce and stir to combine thoroughly with the vegetable mixture.
1 minutes
6
Use an immersion blender to puree the soup until smooth, working in batches if using a traditional blender to avoid overflow.
3 minutes
7
Gradually whisk in the whole milk while stirring constantly to create a creamy consistency.
2 minutes
8
Sprinkle the dry potato flakes into the soup while stirring continuously to avoid lumps and thicken the mixture.
2 minutes
9
Simmer the soup over medium-low heat for 3 to 5 minutes, stirring occasionally, until the potato flakes are fully hydrated and the soup reaches desired consistency.
4 minutes
10
Taste and adjust seasoning if needed before serving hot in individual bowls.