Ginger carrot soup

1 Batch

Ingredients

Quantity Ingredient
4 tablespoons Butter
1 Onion; peeled and chopped
2 Garlic cloves
1 tablespoon Chopped crystallized ginger
½ teaspoon Mustard seed
½ teaspoon Ground cumin
½ teaspoon Cinnamon
¼ teaspoon Fresh hot pepper to
8 Carrots
3½ cup Water
2 cups Yogurt
1 tablespoon Honey

Directions

(A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.)

Melt the butter in a pan and saute the onions and garlic. Add the spices and cook several minutes, stirring constantly. Slice the carrots into discs. Add to the pot and cook a few minutes longer. Add 2 cups water, cover tightly and simmer for 30 minutes.

In a food processor or blender, puree the cooked carrots with the remaining 1½ cups water. Return puree to the pot and whisk in the yogurt and honey. Heat the soup, but do not boil.

Adapted from The Vegetarian Epicure II (by Anna Thomas) (The Cook's Garden catalog, Spring/Summer 1993, page 88)

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