| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Soups & ste, Low fat, Breads, Muffins & r | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 1 | ts | Safflower oil |
| 1/3 | c | Dry sherry |
| 2 | c | Chopped carrots |
| 4 | c | Defatted chicken stock |
| 1 | ts | Cardamom |
| 1/2 | c | Nonfat plain yogurt |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Grated orange rind |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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