Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
You're reading one of recipes available free. Full library with Gastronome.
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.