This flavorful soup can be made with any kind of carrot with its rich color and fragrant
bouquet of spices.
Heat 2 tbsp oil and 2 tbsp butter in a large pot over medium heat, add 2 shallots and 1
clove garlic, finely minced. Stir in 1 tbsp chopped crystallized ginger and 1/4 tsp each
turmeric, ground cumin and cinnamon. Add 3 cups sliced Cook's Custom Blend carrots, 2 cups
peeled and cubed butternut squash and cover with water. Simmer for 45 minutes until carrots and
squash are softened then puree in a blender with 1 cup yogurt. Serve hot or chilled.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook