Ingredients:
• 1 tbsp butter
• 1 tsp sugar
• 3-4 cloves garlic, crushed
• 2 cups hot water
• ¼ tsp dried thyme
• 1 large onion, finely chopped
• 1 orange juiced
• 1 cup EASIYO yogurt
• 3 medium carrots, peeled and grated
• orange zest
• 1 chicken stock cube


Method:
Melt the butter in a large saucepan and add garlic and onion.
Cook until lightly browned.
Add grated carrot, stock cube sugar, hot water and thyme.
Simmer for 10 minutes or until the carrot is tender but not overcooked.

Add orange juice and stir well. Puree in a blender.
Cool the soup and stir in yogurt.
Chill.
Garnish with a little orange zest.


Variations/Comments:
A zester removes strips from the zest of oranges in small even strips without cutting into the bitter white pith.


SERVES 4