Serves 4 to 5
• 4 Tbs. butter
• 1 onion, peeled and chopped
• 1 to 2 cloves garlic, minced
• ½ tsp. mustard seeds
• ½ tsp. turmeric
• ½ tsp. ginger
• ¼ tsp. cayenne pepper, and more to taste
• ½ tsp. salt, and more to taste
• ½ tsp. ground cumin
• ¼ tsp. cinnamon
• 1 lb. carrots, scraped and sliced
• 1 Tbs. lemon juice
• 3½ cups water
• 2 cups yogurt
• 1 Tbs. honey
• black pepper to taste
• garnish
• chopped fresh cilantro (coriander leaves)
1. Melt the butter in a skillet and sauté the onions and garlic until they are golden. Add the spices and cook for several minutes, stirring constantly. Add the carrots and lemon juice. Continue cooking for several more minutes, stirring often, then add 2 cups of the water, cover tightly, and simmer for at least ½ hour, or until the carrots are tender.
2. Purée the spiced carrots in a blender with the remaining 1½ cups water. Return the purée to the skillet and whisk in the yogurt and the honey. Heat the soup, but do not allow it to boil.
3. Taste, correct the seasoning with black pepper and more cayenne and salt as desired, and serve hot with chopped cilantro sprinkled on top.
