Instructions: Preheat oven to 350 degrees.

Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.

Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Set aside.

Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.

Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

This recipe yields 4 to 6 servings.

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