4 cups julienned carrots
4 cups diced yellow onions
2 cups of water
2 tablespoons freshly grated ginger root
2 tablespoons honey
1 tablespoon ghee
Salt to taste
Boil carrots & onions in 4 cups of water with for about 3 minutes. Remove from heat and set aside. In a separate frying pan, heat ghee and add ginger and honey. Sauté for about 3 minutes. Add carrots & onions and continue cooking for another five minutes. Puree in blender until smooth. Garnish with a scoop of yogurt.
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