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  • 8 cups water
  • 6 carrots, chopped
  • 2 potatoes, peeled and cubed
  • 3 celery, chopped, with leaves
  • 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
  • 3 teaspoons curry powder
  • 2 1/2 cups whole milk
  • 6 tablespoons dry potato flakes


In a large cooking pot, bring water to a boil. Add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.

Remove soup from heat, and let cool for about 5 minutes. Puree in blender or food processor in batches until smooth. Return pureed soup back to pot.

Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well. Add whole milk, stirring constantly. Stir in potato flakes. Bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.