2 lbs. carrots
 4 c. water
 1 1/2 c. chopped onion
 2 cloves garlic, minced
 2 T. freshly grated ginger
 1 1/2 t. salt
 1/4 t. EACH cumin, ground fennel, cinnamon, allspice, dried mint
 3-4 T. fresh lemon juice
 nonfat yogurt to spoon on top
 1. Peel and trim carrots, and cut into 1-inch chunks.  Simmer or nuke till
 very tender.
 2. Saute onions till tender.  Add garlic, ginger, salt and s[pices.  Turn
 heat to low and continue to saute for another 8-10 minutes till everything
 is soft.  Stir in lemon juice.
 3. Use food processor or blender to puree everything together.  Transfer
 puree to a kettle and heat gently just before serving.  Serve with a
 spoonful of yogurt on top if desired.