Hilary’s Carrot Soup


1 Tbsp. oil
1 small onion, chopped
4 large carrots, chopped
1 clove garlic, minced
1/4 tsp. mustard seed
1/4 tsp. ginger
1/4 tsp. ground cumin
1/4 tsp. turmeric
pinch cayenne
1/4 tsp. salt
1/2 Tbsp. lemon juice
1/2 cup water
2 Tbsp. margarine
2 Tbsp. flour
32 oz. soy milk
1/2 tsp. honey
1/4 cup yogurt


Heat oil in saucepan and sauté onion. Add carrot, spices, and lemon juice. Cook 2 or 3 minutes. Add water. Cover and simmer 20 minutes or until carrots are tender. Cool. Puree until smooth. In saucepan, melt margarine. Add flour and cook 2 to 3 minutes. Whisk in soy milk, then add carrot puree and cook 10 minutes, stirring constantly. Serve hot with a dollop of yogurt.


Carol Robinson

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