- Prepare the carrots and onions. Peel and cut into 3 cm pieces.
- Melt the butter in a saucepan over medium heat. Add the carrots and onions and cook 5 min, with occasional stirring. Add the broth and milk, bring to a boil, then lower the heat. Cover and simmer about 15 min, until the vegetables are soft. Purée in a blender until smooth. Add the chopped mint, Tabasco sauce, salt, and pepper.
- Ladle the soup into bowls. Garnish each with a dollop of yogurt and fresh mint leaves, then serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
Nutrition Facts Table
per 1 serving (310g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
- Good source of :
- Potassium, Vitamin D, Vitamin K
- Excellent source of :
- Vitamin A, Vitamin B12
- Free :
- Added Sugar
|Milk and Alternatives||½|
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Top ReviewsView All Reviews
zingiberjuly 19, 2011 | I would make this recipe again
Really delicious, creamy and with a lovely taste from the mint: not too overtly minty, just a nice tang. Cheap, easy and tasty - bravo.