Carrot Soup from Fiji

Carrot Soup from Fiji


13 people made this

About this recipe: Carrots cooked with North Indian spices and milk, then pureed into a smooth soup.

William Anatooskin

Serves: 16 

  • 2L 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 milk
  • 6 tablespoons mashed potatoes, optional

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 (1)


Nice soup... needed a bit more salt for me. I tried this with regular milk , yogurt as well as coconut milk.. all delicious - 14 Aug 2016

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