Ingredientsservings 76 cals
- 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.
- Puree soup in blender or food processor in batches until smooth.
- 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.
Per Serving: 76 calories; 1.4 g fat; 13.6 g carbohydrates; 2.8 g protein; 4 mg cholesterol; 270 mg sodium. Full nutrition
ReviewsRead all reviews 3
I really liked this recipe. The only reason it doesn't get a five-star rating is that my chili powder is very strong, and so I found this a bit too spicy for my taste.
I added a little more of the seasonings; otherwise, kept it the same and it tastes great!