A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.
YIELD
1 batchPREP
15 minCOOK
45 minREADY
60 minIngredients
Directions
Melt the butter in a pan and sauté the onions and garlic.
Add the spices and cook several minutes, stirring constantly.
Slice the carrots into discs.
Add to the pot and cook a few minutes longer.
Add 2 cups water, cover tightly and simmer for 30 minutes.
In a food processor or blender, purée the cooked carrots with the remaining 1½ cups water.
Return purée to the pot and whisk in the yogurt and honey.
Heat the soup, but do not boil.
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