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Rating: 4.0/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Soup With Sherry And Cardamom

Recipe Tags: Soup Recipes

Date Added: January 08, 2014

Ingredients:

1 Cup Onion
1 Tablespoon Garlic
1 Teaspoon Safflower Oil ;
1/3 Cup Dry Sherry plus 1 teaspoon
2 Cups Carrots
4 Cups Chicken Stock
1 Teaspoon Cardamom (optional)
1/2 Cup Plain Yogurt (8 oz.)
1/2 Teaspoon Nutmeg ground
1/2 Teaspoon Orange
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Directions:

1. In a large stockpot over medium-high heat, saute onion and garlic in oil and sherry for 10 minutes.

2. Add carrots and cook 5 minutes. Add stock and bring to a boil.

3. Lower heat to medium and cook soup for 20 minutes.

4. Puree in batches in a blender and return to pot.

5. Add cardamom, yogurt, nutmeg, and orange rind.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, MSG, Poultry, Sulfites, Garlic, Alcohol, Oranges, Onion allergies.
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