Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
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.