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Carrot Soup Indienne II

Rated as 4.2 out of 5 Stars

"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."
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servings 76
Original recipe yields 16 servings


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  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.

Nutrition Facts

Per Serving: 76 calories; 1.4 13.6 2.8 4 270 Full nutrition

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Read all reviews 4
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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.

Delicious! Thank you so much for the awesome recipe. It was just what I was looking for.... and the addition of dill.

I added a little more of the seasonings; otherwise, kept it the same and it tastes great!

I liked it.. used some greek yogurt instead of milk and a bit more seasoning