Creamy Spicy Carrot Soup

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Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.

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Steps

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Melt butter in the bottom of a large pot.

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Add onion and saut until onion is somewhat translucent.

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Add potato cubes and cook , stirring frequently , until cubes are slightly browned.

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Add water.

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Bring to a boil.

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Add carrots , garlic , and celery.

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Reduce heat , cover , and simmer for twenty minutes , or until vegetables are tender.

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Remove from heat and cool for 5 minutes.

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Puree soup in food processor until smooth.

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Add soy sauce , cream , dried spices , half-and-half and the fresh dill.

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In a small bowl , blend together yogurt , lemon juice , and the rest of the dill.

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To serve , ladle carrot soup into bowl and garnish with yogurt sauce.

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Ingredients

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butter, onion, potatoes, carrots, celery, garlic cloves, soy sauce, ground cumin, ground cayenne pepper, chili powder, turmeric, white pepper, fresh dill, heavy cream, plain yogurt, lemon juice