Title: Carrot Soup with Sherry and Cardamom
Categories: Soups & ste, Low fat, Breads, Muffins & r
Yield: 6 Servings

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

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