1. 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. 2. 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. Makes 6 to 7 cups. Recipe By : the California Culinary Academy From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 6mg||2 %|
|Sodium 273.6mg||9 %|
|Potassium 405.1mg||11 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.9g|
|Protein 5.9g||8 %|
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Calories per serving: 127
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