Carrot soup

Yield: 4 servings

Measure Ingredient
2 pounds Carrots, peeled or scrupped, and chopped
4 cups Chicken stock
1 teaspoon Salt
1 medium Potato, chopped
1 cup Chopped onion
4 Cloves garlic, chopped
¾ cup Chopped walnuts
1 cup Yogurt
1 teaspoon Fresh ginger root, chopped
¼ cup Sherry

Carrot Soup

Place carrots, stock, salt and potato in a saucepan. Bring to a boil.

Cover and simmer 12 to 15 minutes. Let cool to room temperature.

Saute onions and garlic in a little butter or margarine, until the onions are clear.

Puree everything in the food processor until smooth. (I did it in two batches in the food processor.) Return to the kettle, c ?????? add the nuts, and then whisk in the yogurt. Heat very slowly. Add the sherry and heat a little longer.

This is quite good.

It makes about 4 hearty servings.

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