Ingredients
- 8 carrots
- 2 garlic (cloves)
- 1 onion
- 850 ml water
- 850 ml water
- 475 ml yogurt
- 55 gr butter
- 16 ml honey
- 16 gr crystallized ginger (chopped)
- 2 ml mustard seed
- 1 gr cumin (ground)
- 1 gr cinnamon
- 1 gr 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)
