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1
Peel and cut the carrots into 18 1/2-inch discs of equal size.
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2
In a small saucepan over medium-high heat, place 3 cups water and saffron threads; bring to a boil and add the carrots.
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3
Return to a boil, then remove from heat, and allow to cool in the saffron water.
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4
The carrots should be just tender and well-flavored with saffron.
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5
Drain and pat dry.
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6
Cover and refrigerate until ready to use.
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7
In a large saucepan over high heat, bring 4 cups water to a boil; add snap peas.
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8
Cook for 30 seconds or until crisp-tender and bright green.
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9
Immediately remove from heat and drain into a sieve.
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10
Rinse under cold water until peas are well chilled.
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11
Drain and dry well.
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12
Remove 18 snap peas for garnish and refrigerate until ready to use.
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13
In a large saucepan over medium-high heat, place vegetable stock; bring to a boil and add remaining snap peas, scallions, celery, oregano, salt, and pepper.
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14
Return to a boil; immediately reduce heat and simmer 3 minutes.
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15
In a food processor or blender, puree soup mixture until smooth.
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16
Pour pureed soup mixture into a non-porous container and place in an ice water bath to quickly cool.
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17
Cover and refrigerate for at least 4 hours or overnight.
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18
When ready to serve, whisk in yogurt and adjust seasonings if necessary.
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19
Serve in chilled soup bowls.
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20
Garnish each bowl with 3 carrot discs, 3 snap peas, and a fresh oregano spring.
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21
Serve immediately.
