*  Exported from  MasterCook  *
 
                             GINGER CARROT SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
  
 
 
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