Citrusy Cream of Carrot Soup

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Citrusy Cream of Carrot Soup

 

1 c. vegetable stock

1 1/2 cs. sliced

carrots

1/2 c. chopped parsnip

2 shallots, minced

1/4 tsp. fresh thyme,

lightly chopped

1/2 tbsps. honey

2 tbsps. fresh orange juice

1 tsp.

fresh lemon juice

2 tbsps. plain yogurt

salt and pepper

orange slices

for garnish

 

In a medium saucepan, bring stock to a boil. 

Add carrots, parsnip, shallots, thyme, and honey.  Reduce heat and simmer,

covered, for 30 minutes.  Remove from heat and pulse with an immersion

blender or in a regular blender.  Add orange and lemon juices and blend

until smooth.  Stir in yogurt.  Taste for salt and pepper before

serving garnished with a dollop of yogurt if desired.

Can be eaten warm or

chilled. Serves 1 to 2.