• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Carrot Soup with Sherry and Cardamom

  • Recipe Submitted by on

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


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.

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