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

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