Ingredients

Instructions

  1. Peel carrots and cut into 1/4 inch thick slices.
  2. In a saucepan, melt butter.
  3. Add onions and sauté for 3 minutes.
  4. Add carrots and 2 cups stock.
  5. Bring to boil, reduce to simmer, and cook 20 minutes.
  6. Puree soup in food processor, adding yogurt and milk.
  7. Return to pan and add stock or yogurt to adjust consistency.
  8. Add salt and pepper to taste.
  9. Serve hot or cold.