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Cream Of Carrot Soup

Yogurt.Cooks's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Carrots 8 Medium, scraped and sliced
  Onions 3 Medium, chopped
  Hot chicken broth/Hot chicken stock 4 Cup (64 tbs)
  Plain yogurt 8 Ounce (1 Container)
  Light cream 1⁄2 Cup (8 tbs)
  Chopped fresh chives/2 tablespoons freeze-dried chives 1⁄4 Cup (4 tbs)
Directions

Melt butter in a large frying pan; saute carrots and onion until onion is tender.
Add chicken broth, cover and simmer 1 hour.
Puree mixture in blender; pour into a 2-quart saucepan.
Add yogurt and cream; stir until smooth.
Keep on low heat until ready to serve; do not boil.
Serve garnished with chives.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
4

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