Yogurt Carrot Soup

Ingredients

• 150 g mixed herbs (parsley, tarragon, basil, lemon balm, dill)
• 1 Garlic clove
• 3 small carrots
• 800 g natural yogurt
• 200 g whipping cream
• 3 tbsp Lemon juice
• 1 tsp liquid honey
• Salt
• Pepper
• 2 tbsp oil

Instructions

1. 1.

   Wash the herbs, shake dry, pluck leaves from stems and finely chop. Peel the garlic clove, cut into small pieces and crush. Peel the carrots and grate coarsely. In a large bowl whisk together yogurt, cream, lemon juice, honey, salt, pepper, and oil until smooth. Fold in chopped herbs, crushed garlic, and grated carrots; season with additional salt and pepper. Chill for 30 minutes.