Thursday, March 14, 2013

Easy Soup for those Winter-Market Carrots, by Melinda

Super-duper easy and quick!  You can vary the broth, fat source, dairy additions, and herbs to make this vegetarian or vegan, too.
Easy Carrot Soup with Mint
Carrot Soup with Mint

  • 3 tbsp butter
  • 1 lb carrots, whole if small; quartered and cut in ~2-inch lengths if larger
  • one 3-oz. potato, peeled and diced
  • 3 cups chicken broth
  • 1/2 cup Greek yogurt
  • 1 tbsp chopped mint
In a large pan, melt butter on medium-high heat. Add carrots, potato, and broth; bring to a boil. Cover, reduce heat to medium-low, and cook about 20 min. In a blender and working in batches, puree the soup. (Alternatively, you can leave the soup in the pan and use an immersion blender to puree it.) Divide among 4 bowls; top with yogurt and sprinkle with chopped mint. This recipe appears in Every Day with Rachael Ray, April 2013.

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