Makes: 4 Servings
1 lb Carrots, chopped
4 Tablespoons Butter
2 Cloves Garlic, minced
1/2 Lemon, zested & juiced
1 1/2 Cups Chicken Broth
1 Cup Almond Milk (or milk of your choice)
1 Tablespoon Curry Powder (optional)
1/2 Teaspoon Ground Black Pepper
1/2 Cup Plain Yogurt
1/2 Teaspoon Dried Parsley
1/2 Teaspoon Dried Basil
1/2 Teaspoon Dried Dill
1 Micro-grater or Zester
1 Medium/Large Saucepan
1 Chef’s Knife
1 Cutting Board
1 Vegetable Peeler
1 Stick(Immersion) Blender/Blender/Food Processor
Peel and chop your carrots – I like buying a 1 pound bag of baby carrots so I can skip the peeling step. Place Saucepan on medium heat with butter until it melts. While your butter is melting, mince your garlic and zest the lemon. Add the minced garlic, chopped carrots, and lemon zest to the melted butter. Cook 5-10 minutes (until the garlic is caramelized and carrots are vibrant).
Add in chicken broth, lemon juice, curry powder, and black pepper. The liquid should cover all of the carrots. If it does not, add in more chicken broth or top it off with water. Bring to a boil then reduce to a simmer for 45 minutes – 1 hour or until the carrots are tender.
While the soup is simmering, mix together the herbs and yogurt. Let this sit at room temperature until the soup is ready.
Once carrots are tender, remove from heat and add 1 cup of almond milk. Blend your soup using a stick/immersion blender or whatever type of blending device you have. A potato masher or even a fork could work too, though it would take a long time.
At this point you could mix in your yogurt or leave it for individuals to adjust themselves.