In a large heavy saucepan, melt the butter over low heat. Cook carrots and onion, covered and stirring twice, for 10 minutes.

Add chicken stock and bring to a boil. Reduce heat, cover and simmer for about 30 minutes or until carrots are tender.

Transfer the soup in batches to a food processor or blender. Puree until smooth. Return to the pot, stir in orange and lemon juices, hot pepper sauce and salt to taste. If serving hot, heat through. If serving cold, cover and chill for up to 2 days. To serve, swirl a little yogurt into each bowl and garnish with mint if desired.

of Cjad - Montreal. She says the recipe may sound a bit bizarre, but is great tasting and packs a real punch.