“This has a unique taste. You can leave the mint out if you don't like it.”
READY IN:
48hrs 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large, heavy saucepan, melt butter over low heat.
  2. Cook carrots and onions, covered, for 10 minutes, stirring twice.
  3. Add vegetable stock and bring to boil.
  4. Reduce heat and simmer, covered, until carrots are tender, about 30 minutes.
  5. In blender or food processor, puree mixture until smooth.
  6. Combine with orange and lemon juices, hot pepper sauce, and salt to taste.
  7. If serving hot, heat through.
  8. If serving cold, cover and refrigerate for up to 2 days, and season to taste before serving.
  9. To serve, swirl a little yogurt into each soup bowl and garnish with chopped mint.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: