** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Carrot Soup With Sherry And Cardamom Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
