Chilled Carrot Yogurt Soup

Serves 4-6

Ingredients

• 1 lb. of carrots scraped and sliced thinly or shreded in a food processor
• 4 Tbsp. butter
• 1 large onion chopped
• 3 cloves of garlic chopped
• 1/2 tsp. dry mustard
• 1/2 tsp. tumeric
• 1/2 tsp. cumin
• 1 tsp. fresh ginger chopped
• 1/4 tsp. cayenne pepper
• 1/4 tsp. cinnamon
• 1 Tbsp. honey
• 2 Tbsp. fresh lemon juice
• 2 cups of plain yogurt
• 4 cups of water
• salt and pepper to taste
• Cilantro or chives chopped for garnish

Directions

1. Saute the garlic and onions in the butter in a large heavy saucepan.
2. Add all the spices, cook and stir constantly.
3. Add the carrots and lemon juice. Stir and cook on medium heat for 5 minutes.
4. Add the water, cover and simmer for 1/2 hour.
5. Puree the carrot mixture in a blender or food processor. You will have to do this in batches.
6. Return the puree to the saucepan and whisk in the yogurt and honey.
7. Heat the soup to a low simmer for about ten minutes but do not boil.
8. Serve hot or cold. To serve cold pour the soup into a large bowl or a pitcher and chill in the refrigerator.
9. Pour into soup bowls to serve and garnish with chopped cilantro or chives.

Notes

This soup can be served either hot or cold. It is great as a summer cooler or a winter warmer. You can spice it up by adding more cayenne or even chopped jalapeno. It makes a lovely presentation poured seaparetly into a bowl with an avocado and cilantro soup.