Yield: 1 quarts 2 tablespoons vegetable oil 1 small onion, diced 2 teaspoons minced ginger 2 teaspoons minced garlic 1-2 tablespoons good quality curry powder 2 tablespoon honey or sugar 1 pound peeled and sliced carrots 4 cups chicken broth 1 teaspoon salt 1/2 cup plain yogurt       Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic sauté for 5 minutes. Add the curry and honey sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer. Cook the soup for about 30 minutes. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender and purée until smooth. Serve hot or chilled.