RECIPES
SOUP
Lyn's Carrot-Yogurt Soup
| 4 | tablespoons | butter |
| 1 | . | onion, chopped |
| 1 | clove | garlic, minced |
| 1/2 | teaspoon | mustard seed |
| 1/2 | teaspoon | tumeric |
| 1/2 | teaspoon | ginger |
| 1/4 | teaspoon | cayenne pepper (or more) |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | ground cumin |
| 1/4 | teaspoon | cinnamon |
| 1 | lb | carrots, scraped and sliced |
| 1 | tablespoon | lemon juice |
| 3 1/2 | cups | water |
| 2 | cups | plain yogurt |
| 1 | tablespoon | honey |
| . | . | black pepper |
| . | . | fresh cilantro for garnish |
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Melt butter; saute onion and garlic. Add spices and cook several minutes,
stirring constantly.
Add carrots and lemon juice. Stir often for several minutes. Add 2 cups
of water. Cover and simmer for at least 1/2 hour. (Stop here if making ahead.)
Puree in blender with 1 1/2 cups water. Return to pot, whisk in yogurt and honey.
Heat but do not boil.
Good cold, too.
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From Lyn Bates. The Vegetarian Epicure, Book 2
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Copyright © 2002, Mary S. Van Deusen