Creamy Roasted Carrot, Green Pea And Mint Soup

• 2 cups Fresh or frozen peas
• 2 Carrots cut into 1 inch chunks
• 2 cups Low sodium veg or chicken broth
• 1 cup non fat plain yogurt
• 1/3 cup buttermilk
• 10 Mint leaves
• 1/2 Large garlic diced
• 1 pinch Cumin
• 1 pinch Cinnamon
• 1/2 tablespoon Butter
• 3 tablespoons Olive Oil

1. Preheat oven to 390 degrees F (~200 degrees C). Line a baking tray with parchment paper or foil.
2. On the baking tray, add 2 tbsp of olive oil, salt and pepper to carrots and garlic cloves and toss to coat. Arrange garlic cloves and carrots in a single layer. Bake in oven for 3o to 35 minutes until carrots are tender. 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 in hot simmering broth and cook for another 3 to 4 minutes until peas are tender.
5. In batches, transfer the broth with the veggies into blender. Add in yogurt, fresh mint leaves, roasted carrots and garlic. 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.

peas, carrots, chicken broth, non fat, buttermilk, leaves, garlic, cumin, cinnamon, butter, olive oil

Taken from food52.com/recipes/22241-creamy-roasted-carrot-green-pea-and-mint-soup (may not work)