15 ml butter or vegetable oil 1 tbsp
1 L carrots, sliced 4 cup
1 onion, sliced
750 ml chicken stock 3 cup
250 ml orange juice 1 cup
15 ml lemon juice 1 tbsp
1 ml hot pepper sauce 1/4 tsp
salt
50 ml plain yogurt or sour cream 1/4 cup
15 ml fresh mint, chopped 1 tbsp
In large heavy saucepan; melt butter over low heat. Cook carrots and onions covered, for 10 minutes stirring twice. Add chicken stock and bring to boil; reduce heat and simmer covered until carrots are tender, about 30 minutes.
In blender or food processor; puree mixture until smooth; combine with orange and lemon juices, hot pepper sauce and salt to taste. If serving hot, heat through. If serving cold, cover and refrigerate for up to 2 days; season to taste before serving. To serve, swirl a little yogurt into each soup bowl and garnish with chopped mint.
Serves 6