Instructions: In a saucepan, melt the butter, add the carrots & onion. Saute for about 5
minutes. Add water, salt & pepper. Bring to a boil, reduce heat, cover & simmer for 25 minutes or until carrots are tender. With a slotted spoon, transfer the vegetables to a blender or processor, add 1 cup of the cooking
liquid & puree the vegetables. Return the puree to the remaining broth.

Add
the cloves & orange juice. Heat the soup until it begins to boil. In a bowl,
combine the yogurt with 1/2 cup of the hot soup. Add the yogurt mixture to
the pan, stirring well. Dont boil the soup after the yogurt has been added.

Serve hot or cold. 6 servings.

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