Recipe: Carrot Soup "a la Louise"

Carrot Soup "a la Louise"

Submitted by: Lise P.

Now this is a good for the eyes kind of soup, but yet so tasty.

Ingredients:

10 carrots, cleaned and sliced
6 cups chicken or beef broth
4 tablespoons butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons cornstarch
water
pinch dill weed
pinch marjoram
pinch dried thyme
pinch dried parsley
salt
ground black pepper
1/2 cup cream


Directions:
1 In a large Dutch oven, heat the butter or margarine, add the onions and the garlic, saute until light golden.
2 Add the broth. Add the carrots, dill, marjoram, thyme, parsley, and salt and pepper to taste, and bring to a boil. Lower the heat, let simmer until carrots are done.
3 Mix cornstarch with small amount of cold water to dissolve.
4 Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
Makes 10 + servings

~~~~~~~~~~~~~Carrot Soup Indienne II

Submitted by: William Anatooskin
I developed this soup after visiting Fiji and it has been a big hit with the East Indians. I did not use any dill weed in the original recipe; however, this version substitutes dried dill weed for curry.

Ingredients:
8 cups water
6 large carrots, peeled and chopped
3 potatoes, peeled and cubed
3 medium celery stalks, including leaves, chopped
1 large onion, chopped
1/4 cup soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon dried dill weed or 2-3 tablespoons fresh
2 1/2 cups whole milk, homogenized
6 tablespoons instant potato flakes


Directions:
1 In a large pot, add water and bring to a boil. Add carrots, potatoes, celery, and onion, and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool for about 5 minutes.
2 Puree soup in blender or food processor in batches until smooth.
3 Return pureed soup to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, dill, milk, and potato flakes and return to boil. Reduce heat and cook for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.
Makes 16 servings