• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 tbs Butter
  • 1 Onion -- peeled and chopped
  • 2 Garlic cloves
  • 1 tbs Chopped crystallized ginger
  • 1/2 tsp Mustard seed
  • 1/2 tsp Ground cumin
  • 1/2 tsp Cinnamon
  • 1/4 tsp Fresh hot pepper
  • 6-to 8 Carrots
  • 3 1/2 c Water
  • 2c Yogurt
  • 1 tbs 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.

Categories: Bisque/Cream  Soup  Stew 

Author Credit: Adapted from The Vegetarian Epicure II

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