Gingered carrot soup

2 lbs. carrots
4 c. water
1 1/2 c. chopped onion
2 cloves garlic, minced
2 T. freshly grated ginger
1 1/2 t. salt
1/4 t. EACH cumin, ground fennel, cinnamon, allspice, dried mint
3-4 T. fresh lemon juice
nonfat yogurt to spoon on top
1. Peel and trim carrots, and cut into 1-inch chunks. Simmer or nuke till
very tender.

2. Saute onions till tender. Add garlic, ginger, salt and s[pices. Turn
heat to low and continue to saute for another 8-10 minutes till everything
is soft. Stir in lemon juice.

3. Use food processor or blender to puree everything together. Transfer
puree to a kettle and heat gently just before serving. Serve with a
spoonful of yogurt on top if desired.