- 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
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.