Gingered Carrot Soup
2 lbs. carrots 4 c. water 1 1/2 c. chopped onion 2 cloves garlic, minced 2 T. freshly grated ginger 1 1/2 t. salt 1/4 t. EACH cumin, ground fennel, cinnamon, allspice, dried mint 3-4 T. fresh lemon juice nonfat yogurt to spoon on top 1. Peel and trim carrots, and cut into 1-inch chunks. Simmer or nuke till very tender.
2. Saute onions till tender. Add garlic, ginger, salt and s[pices. Turn heat to low and continue to saute for another 8-10 minutes till everything is soft. Stir in lemon juice.
3. Use food processor or blender to puree everything together. Transfer puree to a kettle and heat gently just before serving. Serve with a spoonful of yogurt on top if desired.