| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Soups, Vegetarian, Eggs |
1 |
Batch |
INGREDIENTS
| 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 to |
| 8 |
|
Carrots |
| 3 1/2 |
c |
Water |
| 2 |
c |
Yogurt |
| 1 |
tb |
Honey |
INSTRUCTIONS
(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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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