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Ginger Carrot Soup


4 tbsp butter
1 onion, peeled and chopped
2 garlic cloves
1 tbsp chopped crystallized ginger
1/2 tsp mustard seed
1/2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp fresh hot pepper to
8 carrots
3 1/2 cup water
2 cup yogurt
1 tbsp 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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