Carrot Soup With Sherry And Cardamom Recipe
Servings: 6
Ingredients
- 1 c. Minced onion
- 1 Tbsp. Chopped garlic
- 1 tsp Safflower oil
- 1/3 c. Dry sherry
- 2 c. Minced carrots
- 4 c. Defatted chicken stock
- 1 tsp Cardamom
- 1/2 c. Nonfat plain yogurt
- 1/2 tsp Nutmeg
- 1/2 tsp Grated orange rind
Directions
- 1. In a large stockpot over medium-high heat, saute/fry onion and garlic in oil and sherry for 10 min. Add in carrots and cook 5 min. Add in stock and bring to a boil.
- 2. Lower heat to medium and cook soup for 20 min. Puree in batches in a blender and return to pot. Add in cardamom, yogurt, nutmeg, and orange rind.
- Heat through and serve.
- Makes 6 to 7 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 70 | |
| Calories from Fat 11 | 16% |
| Total Fat 1.31g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 230mg | 7% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.42g | 4% |
| Protein 1.93g | 3% |
