Side Pannel
Carrot Soup with Sherry and Cardamom
Carrot Soup with Sherry and Cardamom
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads, Low Fat, Breads
Ingredients List
- 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
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.
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.
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