Ingredients:
3 tablespoons butter
1 onions, chopped
3 potatoes, cubed
6 carrots, sliced
3 stalks celery, chopped
4 garlic cloves
1/4 cup soy sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon white pepper
1/4 cup fresh dill
2 1/2 cups heavy cream ( or milk, or half-and-half)
1 cup plain yogurt
2 tablespoons lemon juice
Directions:
Melt butter in the bottom of a large pot.
Add onion and saute until onion is somewhat translucent.
Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
Add water.
Bring to a boil.
Add carrots, garlic, and celery.
Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
Remove from heat and cool for 5 minutes.
Puree soup in food processor until smooth.
Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
To serve, ladle carrot soup into bowl and garnish with yogurt sauce.
Servings: 10-12
Time preparation: 10 min.
Time total: 50 min.