Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Carrot Soup with Sherry and Cardamom

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


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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.