|Butter||60 Milliliter (1/4 Cup)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Mustard seeds||1⁄2 Teaspoon (3 Milliliters)|
|Ground turmeric||1⁄2 Teaspoon (3 Milliliters)|
|Ground ginger||1⁄2 Teaspoon (3 Milliliters)|
|Cayenne pepper||1⁄4 Teaspoon (1 Milliliter)|
|Salt||1⁄2 Teaspoon (3 Milliliters)|
|Ground cinnamon||1⁄2 Teaspoon (3 Milliliters)|
|Ground cumin||1⁄2 Teaspoon (3 Milliliters)|
|Carrots||1 Pound, peeled and thinly sliced (455 Grams)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Water||840 Milliliter (3 1/2 Cup)|
|Plain non-fat yogurt||480 Milliliter (2 Cups)|
|Honey||15 Milliliter (1 Tablespoon)|
|Black pepper||To Taste|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon, For Garnishing)|
Melt the butter in a skillet and saute the onion and garlic until they are golden.
Add the mustard seeds, turmeric, ginger, cayenne, salt, cinnamon and cumin and saute for several minutes, stirring constantly.
Add the carrots and lemon juice, stir to combine and continue cooking for several more minutes.
Add 2 cups of water.
Cover and simmer for at least 1/2 hour or until the carrots are tender.
Puree the carrot mixture in a blender with the remaining 1 1/2 cups of water.
Pour the puree into a soup pot and stir in the yogurt with a whisk.
Add the honey and heat the soup gently.
Do not boil after adding the yogurt or the soup will curdle.
Sprinkle with black pepper, if desired.