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Recipe Name: Carrot Soup With Sherry And Cardamom Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Chopped onion
1 Tablespoon(s) Minced garlic
1 Teaspoon(s) Safflower oil
1/3 Cup(s) Dry Sherry
2 Cup(s) Chopped carrots
4 Cup(s) Defatted chicken stock
1 Teaspoon(s) Cardamom
1/2 Cup(s) Nonfat plain yogurt
1/2 Teaspoon(s) Nutmeg
1/2 Teaspoon(s) Grated orange rind
Directions:
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. Recipe By : the California Culinary Academy
From: Western Mexican Cookbook File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 31.7mg
Potassium: 199.4mg
Carbohydrates: 8.6g
Fiber: 1.8g
Sugar: 3.3g
Protein: <1g


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