Minty, silky and sweet, this soup is easy and quick to make. The perfect start to a light spring luncheon or the perfect end to a summer night's meal.
Root vegetables are a fall staple in New England cuisine and over time can become ordinary. We've combined carrots with our creamy, tart Stonyfield Greek yogurt, sharp and spicy turnip and the perfect seasonings to make this side dish a main feature. No matter what region of the country you call home you'll love it.