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