Ingredients
15 carrots, coarsely chopped
2 onions, coarsely chopped
1 garlic head, halved horizontally
1/4 c olive oil
finely grated rind and juice of 3 lemons & 1 orange
2 1/4 cups buttermilk
2 1/4 cups water
10 oz thick plain yogurt
3 tbsp finely chopped dill
2 springs onions, thinly sliced
Preparation
Preheat oven to 350. Scatter carrot, onion and garlic on oven trays. Drizzle with oil. Scatter lemon and orange rinds over top, cover with foil, and cook until just tender. Remove foil, roast until golden and very tender. Cool to room temperature. Process carrot mixture in food processor in batches, adding buttermilk, orange juice, 2/3 of lemon juice and water until smooth. Pass through sieve. Refrigerate.
Combine yogurt, dill, spring onion and 1/3 of lemon juice in bowl. Serve on top of soup.
