Gingered Carrot Soup

• 2 pounds carrots
• 4 cups water
• 1 1/2 cups onions chopped
• 2 cloves garlic minced
• 2 tablespoons ginger freshly grated
• 1 1/2 teaspoons salt
• 1/4 teaspoon cumin ground
• 1/4 teaspoon fennel seeds ground
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon mint leaves dried
• 4 tablespoons lemon juice fresh
• 1 x yogurt, non-fat to spoon on top

1. Peel and trim carrots, and cut into 1-inch chunks.
2. Simmer or nuke until very tender.
3. Saute onions until tender.
4. Add garlic, ginger, salt and spices.
5. Turn heat to low and continue to saute for another 8 to 10 minutes until everything is soft.
6. Stir in lemon juice.
7. Use food processor or blender to puree everything together.
8. Transfer puree to a kettle and heat gently just before serving.

carrots, water, onions, garlic, ginger freshly, salt, cumin ground, fennel seeds ground, cinnamon, allspice, mint, lemon juice fresh, yogurt

Taken from recipeland.com/recipe/v/gingered-carrot-soup-3104 (may not work)