Ginger Carrot Soup
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 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 1 | each |
onions
peeled and chopped |
|
| 2 | cloves |
garlic
|
|
| 1 | tablespoon |
ginger
crystallized, chopped |
|
| ½ | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
hot chili peppers
fresh |
|
| 6 to 8 | each |
carrots
|
|
| 3 ½ | cups |
water
|
|
| 2 | cups |
yogurt
|
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 1 | each |
onions
peeled and chopped |
|
| 2 | cloves |
garlic
|
|
| 15 | ml |
ginger
crystallized, chopped |
|
| 2.5 | ml |
mustard seeds
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
hot chili peppers
fresh |
|
|
carrots
|
|
||
| 828 | ml |
water
|
|
| 473 | ml |
yogurt
|
|
| 15 | ml |
honey
|
|
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.
