Chyrel's Recipes From Friends
Indian carrot soup

1 tablespoon butter
1 1/2 cups chopped onions
1 bunch carrots, peeled and roughly chopped
1 large russet potato
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch of crushed red pepper
2 cups canned chicken broth
2 cups water
1 cup plain non-fat yogurt
1/4 cup cilantro, chopped
salt and pepper, to taste

Melt butter in a heavy large pan over medium heat. Add onions and sauté until soft. Add carrots, potato, and spices and continue cooking 1-2 minutes. Add broth and water then bring to a boil. Reduce the heat to low, cover and simmer until vegetables are tender (about 20 minutes).

Combine yogurt and cilantro in blender and puree. Transfer to a small bowl.

Puree soup in batches in a blender. Return to pan to reheat and season with salt and pepper. Ladle warm soup into to warm soup bowls and garnish with a swirl of cilantro-yogurt.

Serves 4-6

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