SHERRIED CARROT SOUP
Make and share this Sherried Carrot Soup recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
- Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
- Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
- In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.
Nutrition Facts : Calories 294.7, Fat 18.1, SaturatedFat 10.8, Cholesterol 56, Sodium 652.3, Carbohydrate 15.4, Fiber 3.1, Sugar 6.5, Protein 5.5
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