Carrot soup

4 servings

Ingredients

QuantityIngredient
2poundsCarrots, peeled or scrupped, and chopped
4cupsChicken stock
1teaspoonSalt
1mediumPotato, chopped
1cupChopped onion
4Cloves garlic, chopped
¾cupChopped walnuts
1cupYogurt
1teaspoonFresh ginger root, chopped
¼cupSherry

Directions

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.