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Ginger Carrot Soup

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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)

Ginger Carrot Soup Recipe : Food NetworkGinger and Carrot Soup Recipe - Health.comNugget Markets Organic Carrot Ginger Soup RecipeCarrot and Ginger Soup - Cook DiaryCarrot And Ginger Soup With Yoghurt Recipe - Taste.com.aucarrot ginger soup u2013 two ways! u2013 A House in the HillsLakeside Natural Medicine | Carrot Ginger Squash Soup (Anti ...IMG_6454-560x372.jpg

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