MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Carrot & Tomato Soup
Categories: Vegetables, Herbs, Dairy, Poultry
Yield: 4 servings

1 tb Olive oil
1 md Onion; chopped
3 cl Garlic; minced
3 c Peeled, shredded carrots
2 c Chicken broth
1/3 c Minced fresh basil
3 tb Minced fresh parsley
3 c Tomato juice
2 tb Butter
2 tb A-P flour
1/4 ts Salt
1/4 ts Pepper
1/2 c Plain Greek yogurt
Additional plain Greek
- yogurt
Additional torn fresh basil

In a large saucepan, heat oil over medium heat. Add
onion; cook and stir until tender. Add garlic; cook 1
minute longer. Stir in carrots, chicken broth, basil and
parsley. Bring to a boil. Reduce heat; simmer, covered,
until carrots are tender, 10-12 minutes. Stir in tomato
juice. Pulse mixture in a blender until smooth.

In another large saucepan, melt butter over medium heat.
Stir in flour until smooth; gradually whisk in tomato
mixture, salt and pepper.

Bring to a boil, stirring constantly; cook and stir
until slightly thickened, 5-7 minutes. Remove from heat;
stir in yogurt until blended. If desired, top with
additional yogurt and basil.

Sue Gronholz, Beaver Damn, Wisconsin

Makes 4 servings

RECIPE FROM: https://www.tasteofhome.com

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