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Carrot Soup with Mint

Carrot Soup with Mint

by 2 people

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Makes: 4 servings

  • 3 tablespoons butter
  • 1 1 pound package  baby carrots
  • 3 ounces potato, peeled and diced
  • 3 cups chicken broth
  • 1/2 cup greek yogurt
  • 1 tablespoon chopped mint
  1. In large pan, melt butter over medium-high. Add carrots, potato and broth; bring to boil. Cover, reduce heat to medium-low and cook, about 20 minutes. In blender and working in batches, puree soup. Divide among 4 bowls; top with yogurt and mint.