Carrot Soup from Fiji

    1 hour 15 mins

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

    15 people made this

    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 and Ratings
    Global ratings:

    Reviews in English (12)


    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


    too much soy sauce in the recipe - I'd half it!  -  20 Oct 2000  (Review from Allrecipes US | Canada)


    Mmmmmmm, yummy! I double the garlic powder and cumin and add a little extra soy sauce to give it more flavor. And it is also great served over tabouli!  -  27 Oct 2005  (Review from Allrecipes US | Canada)