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Ingredients Jump to Instructions ↓

  1. 4 tb Butter

  2. 1 Onion; peeled and chopped

  3. 2 Garlic cloves

  4. 1 tb Chopped crystallized ginger

  5. 1/2 ts Mustard seed

  6. 1/2 ts Ground cumin

  7. 1/2 ts Cinnamon

  8. 1/4 ts Fresh hot pepper

  9. 6 -to

  10. 8 Carrots

  11. 3 1/2 c Water

  12. 2 c Yogurt

  13. 1 tb Honey

  14. 2 cups water, cover tightly and simmer for 30 minutes. In a food processor or blender, puree the cooked carrots with the remaining

  15. 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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