Creamy Carrot and Mint Soup

Ingredients

Fresh mint leaves

1 cup, plus extra for garnish

Greek yogurt

1/2 cup

Salt and pepper

to taste

Lemon juice

2 tablespoons

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 large, chopped

Carrots

1 pound, peeled and chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and aromatic, about 5 minutes.
3. Stir in the chopped carrots and cook for an additional 5 minutes, until they begin to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and allow the soup to simmer for about 20 minutes, or until the carrots are tender.
5. Remove the pot from heat and allow the soup to cool slightly.
6. Using an immersion blender or food processor, carefully puree the soup until smooth. If using a traditional blender, you may need to do this in batches.
7. Stir in the fresh mint leaves and lemon juice, then blend again until the mint is fully incorporated.
8. Season with salt and pepper according to your taste preference.
9. Serve the soup either hot or chilled. Garnish each serving with a dollop of Greek yogurt and a few fresh mint leaves.