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GINGER CARROT SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian
Eggs
Amount Measure Ingredient -- Preparation Method
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4 tb Butter
1 Onion -- peeled and chopped
2 Garlic cloves
1 tb Chopped crystallized ginger
1/2 ts Mustard seed
1/2 ts Ground cumin
1/2 ts Cinnamon
1/4 ts Fresh hot pepper
6 -to
8 Carrots
3 1/2 c Water
2 c Yogurt
1 tb Honey
(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 1 1/2 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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