Ingredients
- 8 carrots
- 2 garlic (cloves)
- 1 onion
- 3 1/2 c water
- 3 1/2 cups water
- 2 c yogurt
- 4 tb butter
- 1 tb honey
- 1 tb crystallized ginger (chopped)
- 1/2 ts mustard seed
- 1/2 ts cumin (ground)
- 1/2 ts cinnamon
- 1/4 ts pepper (fresh hot)
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)
