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Carrot and Almond Soup with Mint-Saffron Yogurt
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
-
01In a small bowl, stir together the saffron and boiling water, then set aside to cool and allow the water to infuse.
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January 7, 2024
MY FAVORITE SOUP
So creamy and delicious. Making it again this week for company!
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Can you make this a day in advance and reheat it on the day? Thanks!