Ginger Carrot Soup
Ingredients
55 gr butter
1 onion
2 garlic
16 gr crystallized ginger
2 ml mustard seed
1 gr cumin
1 gr cinnamon
1 gr pepper
8 carrots
850 ml water
475 ml yogurt
16 ml honey
850 ml water
Instructions
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)