1 lb. carrots
1 lg. onion, chopped
1 tsp. minced garlic
1 tsp. minced fresh ginger root
2 tbsp. unsalted butter
1 tbsp. curry powder
1/8 tsp. cinnamon
3 1/2 c. vegetable or imitation chicken bouillon
1 bay leaf
1/8 tsp. dried thyme, crumbled
1/4 tsp. freshly ground pepper
1/2 c. light cream or Half and Half
1 tbsp. honey

In a Dutch oven, cook onion, garlic, and ginger root in the butter over moderately low heat, stirring, until the onion is softened. Stir in curry and cinnamon, stirring until blended and cooked in, about 1/2 minute. Add the carrots, stock, bay leaf, thyme, pepper and 1 1/2 cups water; bring the liquid to a boil and simmer, covered for 30 minutes. Discard in batches, transferring it into a large saucepan as it is pureed. Whisk in the cream, honey and salt to taste. Top each with a dollop of yogurt and a few chopped scallions for color and crunch.

May be served hot or cold.

Serves 6.