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Categories:
olive oil carrots garlic butter onion frozen chicken non-fat plain yogurt buttermilk cumin cinnamon salt
Viewed: 333 - Published at: 9 years agoIngredients
- 3 Tablespoons Olive Oil
- 2 whole Carrots Cut Into 1 Inch Chunks
- 4 cloves Garlic (Skin Intact)
- 1/2 Tablespoons Butter
- 1/2 whole Large Onion, Diced
- 2 cups Frozen (or Fresh) Peas
- 2 cups Low Sodium Chicken Or Vegetable Broth, Hot
- 1 cup Non-fat Plain Yogurt
- 10 leaves Mint Leaves
- 1/3 cups Buttermilk
- 1 pinch Cumin
- 1 pinch Cinnamon
- Salt And Pepper, to taste
Method
- 1. Preheat oven to 390 F (200 C). Line a rimmed baking tray with parchment paper or foil.
- 2. On the baking tray, add 2 tablespoons of olive oil, carrots and garlic cloves and toss to coat. Arrange garlic cloves and carrots in a single layer. Bake in oven for 30 to 35 minutes until carrots are tender. Remove pan from oven. Squeeze roasted garlic out from the skin and set aside with the carrots.
- 3. In a separate large saucepan, melt the butter in the remaining olive oil over medium heat. Add onions and cook for 2 to 3 minutes until it starts to brown.
- 4. Stir in peas, roasted carrots and garlic. Cook for another minute. Add the hot broth and cook for another 3 to 4 minutes until peas are tender.
- 5. In batches, transfer the broth with the veggies into a blender. Make sure to leave some space in the blender and don't over fill it. You'll want some space for the hot liquid to expand. Add in yogurt and fresh mint leaves. Blend until a smooth mixture.
- 6. Return soup to the saucepan. Stir in buttermilk (if using). Season with cumin, cinnamon and pepper as needed and bring to a simmer. Serve pipping hot with a drizzle of yogurt if desired.
