1 tbsp. soy butter
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. mustard seeds
1/2 tsp. turmeric
1 tbsp. fresh grated ginger
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1 lb. carrots, scrubbed and sliced 1/2 inch thick
1 tbsp. lemon juice
3 1/2 c. water
1 1/2 c. plain yogurt (soy)
1 tbsp. barley-malt syrup
Miso, to taste, or 1 to 2 tbsp. light miso
10 oz. cooked green peas (optional)
2 tbsp. chopped fresh cilantro

Melt the butter in a large skillet and saute onion and garlic until they are clear. Add the spices and cook for several minutes, stirring continuously. Add the carrots and lemon juice and cook a few more minutes, still stirring. Add 2 cups of the water, cover and simmer 30 minutes or until carrots are tender. Puree mixture in a blender or food processor with the remaining 1 1/2 cups of water; they may need to be done in batches. Pour puree into a saucepan and whisk in the yogurt and barley-malt syrup. Reheat soup gently; do not allow to boil. Add cooked peas, if desired, and miso (creamed in a cup with a little of the soup). Serve hot or chilled, garnished with a sprinkle of chopped cilantro.