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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.

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