This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Carrot Soup With Sherry And Cardamom
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- #92261
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon safflower oil
1/3 cup dry sherry
2 cups chopped carrots
4 cups defatted chicken stock
1 teaspoon cardamom
1/2 cup nonfat plain yogurt
1/2 teaspoon nutmeg
1/2 teaspoon 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.
added by
MomOfFive
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 18, 2014
This is an amazing soup. It's a pretty color too from the carrots so I can see serving this at a dinner party. I thought it was even good cold.