4 T. butter
1 large onion, chopped
1 - 2 cloves garlic, minced
1/2 t. black mustard seeds
1/2 t. turmeric
1/2 t. ginger
1/4 - 1/2 t. cayenne pepper
1/2 t. salt
1/2 t. ground cumin
1/4 t. cinnamon
1 pound carrots, peeled and sliced
1 T. lemon juice
3 1/2 c. water
2 c. plain yogurt
1 T. honey
freshly ground black pepper
Optional: fresh cilantro

1. Melt the butter in a fry pan with cover and sauté the onions and garlic until golden brown
2. Add the spices and cook for several minutes, stirring constantly
3. Add the carrots and lemon juice
4. Continue coking for several minutes stirring often
5. Add 2 c. water, bring to a boil, cover, lower heat and simmer for 20 - 30 minutes until carrots are tender
6. Purée the spiced carrots in a blender with remaining water
7. Return the carrot purée to the fry pan and heat
8. Add yogurt slowly being careful not to bring to a boil
9. Taste and adjust seasonings adding more cayenne pepper or grated black pepper and salt as desired
10. Serve hot with sprinkled fresh cilantro

Serves 4 - 6