Carrots – There are a number of varieties of carrots, including orange, white, yellow and purple varieties.  Carrots are great raw grated or julienned in salads.  We've also had some delicious Indian food with carrots, broccoli, zucchini and a few other vegetables, made from a prepared sauce made by our own Phoebe Rotter's aunt, Maya Kaimal. Three different sauces are sold at Hamilton Whole Foods.  More information on the sauces can be found at  

Carrot Yogurt Soup (Adapted from the Make-ahead Cookbook)

  • 2 Tbsp salad oil
  • 1 large onion, chopped
  • 1 clove garlic, minced or pressed
  • 1 tsp curry powder
  • 1 tsp all-purpose flour
  • 4 cups regular-strength chicken broth (or vegetable if you like)
  • Just under 2 pounds carrots
  • 1 cup plain yogurt
  • Salt
  • Ground red pepper (cayenne)
  • 1/3 cup chopped salted roasted peanuts
  • Carrot curls for garnish (optional)
  1. Heat oil in a 3 to 4 quart pan over medium heat.
  2. When oil is hot, add onion and garlic. Cook, stirring, until onion is soft (about 10 minutes).
  3. Add curry powder and flour. Continue to cook, stirring, for about 30 seconds.
  4. Add broth and carrots. Cover and simmer until carrots are tender (15 to 20 minutes).
  5. Process in batches with 3/4 cup of the yogurt until smoothly pureed. Season to taste with salt and red pepper.
  6. Let cool. Cover and refrigerate for up to one day (or freeze for up to 4 months.)
  7. Serve at room temperature or heat over medium heat until hot.
  8. Garnish with peanuts, carrot curls if you like, and remaining yogurt.

To make the carrot curls- peel a large carrot. Cut it lengthwise in thin strips. Loosely curl strips and immerse in ice water until crisp (about 10 minutes). Refrigerate for up to 1 day. Lift out and drain. 

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