Indian Carrot & Yogurt Soup from Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Ingredients

• ½-inch fresh ginger, peeled and grated, or ¼ teaspoon ginger powder
• 2 cloves garlic, peeled and chopped
• 2 Thai bird or serrano chilies, chopped
• 1 tablespoon black mustard seeds
• ¼ cup vegetable oil, butter or ghee
• 3 cups vegetable stock* or water
• 2 teaspoons salt
• ¼ cup rice flour, dissolved in 1 cup water
• 2 cups plain yogurt
• ¼ cup chopped fresh chives or ½ cup chopped fresh cilantro
• ½ teaspoon sugar
• 1 small onion, peeled and chopped
• 10 curry leaves* (fresh or dry)
• 1 red bell pepper, seeded and chopped
• 1 pound carrots (about 6 large carrots), peeled and grated