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Foraging with Alexis Nikole Nelson.
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.
teaspoon saffron threads, crumbled
tablespoon boiling water
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