Thick and creamy with yogurt, sweet with carrots, nutmeg and dill, this is perfect for a light lunch on a warm day.
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 white onion, diced
- 2-4 cloves garlic, minced
- 3/4 teaspoon fresh-grated nutmeg
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 4 large carrots, sliced thin
- 2 cups vegetable broth
- 1 cup plain yogurt
- Salt and pepper to taste
Instructions
Heat olive oil and melt butter in a large pan. Add onion and cook until soft, then add garlic, nutmeg and dill, stirring. Add carrots and cook for a few minutes, then add stock. Cover and bring to a boil, then reduce heat to a simmer and cook until carrots are very soft (about 30 to 40 minutes). Add salt and pepper to taste. Let cool, then puree until smooth. Stir in the yogurt and chill for a couple of hours in the fridge.
Serve with a little swirl of yogurt, a sprig of fresh dill, and a little more nutmeg.
