Ginger Carrot Soup

Ingredients

4 tb butter
1 onion
2 garlic
1 tb crystallized ginger
1/2 ts mustard seed
1/2 ts cumin
1/2 ts cinnamon
1/4 ts pepper
8 carrots
3 1/2 c water
2 c yogurt
1 tb honey
3 1/2 cups 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)