Carrot soup with sherry and cardamom
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Safflower oil |
| ⅓ | cup | Dry sherry |
| 2 | cups | Chopped carrots |
| 4 | cups | Defatted chicken stock |
| 1 | teaspoon | Cardamom |
| ½ | cup | Nonfat plain yogurt |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | 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.
Recipe By : the California Culinary Academy From: Western Mexican Cookbook
File