Directions
- Chop dates and set aside. In a heavy saucepan, sauté onions, celery, garlic, and ginger in oil over medium heat for 3–4 minutes or until translucent.
- Remove from heat and stir in flour. Return to heat and cook for 1–2 minutes, then whisk in chicken broth.
- Stir in carrots, cumin, curry powder, cayenne, and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally.
- Stir in dates and simmer another 5–10 minutes, or until carrots are soft. Remove from heat and puree in a blender or food processor until smooth. Pour back into pan.
- Stir in lemon juice and return to stove until thoroughly heated. Spoon into bowls and garnish with a spoonful of yogurt.