<-----googlescript--->

Carrot Soup with Sherry and Cardamom



  • Prep Time: N/A
  • Cooking Time: N/A

Carrot Soup with Sherry and Cardamom

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

1. In a large stockpot over medium-high heat, saute onion and garlic in oil
and sherry for 10 minutes. Add carrots and cook 5 minutes. Add stock and
bring to a boil.

2. Lower heat to medium and cook soup for 20 minutes. Puree in batches in a
blender and return to pot. Add cardamom, yogurt, nutmeg, and orange rind.
Heat through and serve.

Makes 6 to 7 cups.

Ingredients:

1 c Chopped onion
1 tb Minced garlic
1 ts Safflower oil
1/3 c Dry sherry
2 c Chopped carrots
4 c Defatted chicken stock
1 ts Cardamom
1/2 c Nonfat plain yogurt
1/2 ts Nutmeg
1/2 ts Grated orange rind

Serves:

6 Servings

Flag as inappropriate