Begin by sauteing the onions with the olive oil on low heat in a medium pot. After the onions soften quite a bit and become translucent, add the carrots and the fresh ginger and cook for about 5-7 minutes more.

Stir in the salt, cumin, ground ginger and some fresh ground pepper, followed by the chicken stock. Bring the stock to a boil and then turn the heat back down to low. Let the soup simmer for about 20 minutes so the vegetables become nice and soft.

Next using an immersion blender or regular blender puree the soup until it is completely smooth or a little chunky if that's how you like it. Pour it back into the pot and season the soup with the fresh grated nutmeg, more salt and pepper to taste, stirring over a low flame. If necessary, add a little more chicken stock if you prefer a thinner consistency.

Stir the nonfat yogurt a few times so it becomes a little creamy. Divide the soup among your bowls. Serve warm and garnish with a dollop of yogurt and some fresh cilantro. Some nice crusty bread makes a great accompaniment too. Enjoy!