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.