Orange Carrot Soup

This has a unique taste. You can leave the mint out if you don't like it.

In large , heavy saucepan , melt butter over low heat.

Cook carrots and onions , covered , for 10 minutes , stirring twice.

Add vegetable stock and bring to boil.

Reduce heat and simmer , covered , until carrots are tender , about 30 minutes.

In blender or food processor , puree mixture until smooth.

Combine with orange and lemon juices , hot pepper sauce , and salt to taste.

If serving hot , heat through.

If serving cold , cover and refrigerate for up to 2 days , and season to taste before serving.

To serve , swirl a little yogurt into each soup bowl and garnish with chopped mint.

butter, carrots, onion, vegetable stock, orange juice, lemon juice, hot pepper sauce, salt, plain yogurt, of fresh mint