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Carrot Soup

2 lb Carrots, peeled or scrubbed, and chopped
4 c Chicken stock
1 ts Salt
1 md Potato, chopped
1 c Chopped onion
4 Cloves garlic, chopped
3/4 c Chopped walnuts
1 c Yogurt
1 ts Fresh ginger root, chopped
1/4 c Sherry

Place carrots, stock, salt and potato in a saucepan. Bring to a boil. Cover and simmer 12 to 15 minutes. Let cool to room temperature.

Saute onions and garlic in a little butter or margarine, until the onions are clear.

Puree everything in the food processor until smooth.

Return to the kettle add the nuts, and then whisk in the yogurt. Heat very slowly. Add the sherry and heat a little longer.

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