Aromatic while cooking, this recipe for carrot soup produces a sensational creamy result. Be very careful not to overheat once the yogurt is added.
Melt the butter in a skillet and saute the onion and garlic until they are golden. Add the mustard seeds, turmeric, ginger cayenne, salt, cinnamon and cumin and saute for several minutes, stirring constantly. Add the carrots and lemon juice, stir to combine and continue cooking for several more minutes. Add 2 cups of water. Cover and simmer for at least ½ hour or until the carrots are tender.
Puree the carrot mixture in a blender (I used handheld blender) with the remaining 1½ cups of water. Pour the puree into a soup pot and stir in the yogurt with a whisk. Add the honey and heat the soup gently; don't let it boil. Sprinkle with black pepper, if desired. Serve hot garnished with parsley or cilantro.
Yogurt Carrot Soup recipe taken from "The Stoneyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg.
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