GINGER CARROT SOUP
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
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.