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Carrot and Almond Soup with Mint-Saffron Yogurt

4 to 6 Servings

50 minutes

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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.

4 to 6

Servings

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.

50 minutes

Ingredients

  • ¼

    teaspoon saffron threads, crumbled

  • 1

    tablespoon boiling water

Directions

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Reviews
Dana A.

Can you make this a day in advance and reheat it on the day? Thanks!

Lynn C.

Hi Dana -

Yes, you can make this ahead and reheat. Just keep the saffron yogurt separate from the soup and reheat slowly over low heat.

Best,
The Milk Street Team