1 cup water
1/2 cup all-purpose flour
1 clove garlic, peeled
1 teaspoon garam masala
1 teaspoon dried chives
1 pound baby carrots
1 teaspoon salt and ground black pepper
5 pounds fresh tomatoes
3 tablespoons fat free yogurt
3 tablespoons chicken broth
1/2 cup extra oil
1/2 teaspoon dried sage
1/2 teaspoon ground nutmeg
Rinse carrots, and place in a bowl. Add broth, salt, pepper and 4 cloves of garlic; toss to combine.
Pour in tomatoes, heavy cream, yogurt, chicken broth and remaining 1/2 cup oil. Season with salt and nutmeg, cover and simmer 5 minutes, or until carrots are tender.