Carrot and Almond Soup with Mint-Saffron Yogurt
- Makes4 to 6 servings
- Cook Time50 minutes
- 1
This rich, creamy, elegant soup is completely creamless. It gets its velvety texture from pureeing carrots that are simmered until tender along with a small measure of smooth almond butter. Tangy yogurt mixed with lemon, mint and saffron is a colorful finishing touch on each bowlful that brightens the carrots’ flavor and balances their natural sweetness. If you own an immersion blender, you can use it to puree the soup directly in the pot.
Tip
Don’t use almond butter that contains added sugar (check the ingredients listed on the label). The carrots themselves already are rich in natural sugars.
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