Recipe - Carrot Soup With Sherry And Cardamom

1 cup Chopped onion
1 tablespoon Minced garlic
1 teaspoon Safflower oil
1/3 cup Dry sherry
2 cup Chopped carrots
4 cup Defatted chicken stock
1 teaspoon Cardamom
One half cup Nonfat plain yogurt
One half teaspoon Nutmeg
One half teaspoon Grated orange rind

1. In a large stockpot over mediumhigh 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