1 onion, chopped
2 tbsp. olive oil
1 lb. carrots, chopped
2 cloves garlic, minced
1/2 tsp. mustard seed
1/2 tsp. turmeric
1/2 tsp. ginger
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. cayenne
1 tbsp. lemon juice
1 c. water
3 tbsp. butter
3 tbsp. flour
4 c. milk
1 tbsp. honey

Saute the onion in the oil until golden. Add the carrots, garlic, seasonings, and lemon juice. Cook 2-3 minutes, stirring constantly. Add water, bring to a boil, reduce the heat, and cover. Simmer 20 minutes or until the carrots are tender. Puree in a blender or food processor, adding a little milk, if needed.

Melt the butter in a saucepan and stir in the flour. Cook 1-2 minutes, then slowly add the milk. Stir constantly until thickened. Stir in the vegetable puree. When smooth, add honey. Mix well. Serve with a spoonful of sour cream, if desired. This is good with a simple salad and some bread. Serves 4.