Carrot Soup With Sherry And Cardamom
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Breads, Low fat, Muffins & r, Soups & ste | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 1 | T | Minced garlic |
| 1 | t | Safflower oil |
| 1/3 | c | Dry sherry |
| 2 | c | Chopped carrots |
| 4 | c | Defatted chicken stock |
| 1 | t | Cardamom |
| 1/2 | c | Nonfat plain yogurt |
| 1/2 | t | Nutmeg |
| 1/2 | t | Grated orange rind |
INSTRUCTIONS
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. 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 31.7mg
Potassium: 199.4mg
Carbohydrates: 8.6g
Fiber: 1.8g
Sugar: 3.3g
Protein: <1g