Carrot & Ginger Soup

Title: CARROT & GINGER SOUP

Categories: Soups

Yield: 4 Servings

1 Onion; chopped

1 tb Margarine

1 1/2 lb Carrots; sliced

1 ts Fresh grated ginger

Black pepper

4 1/2 c Light vegetable stock or -Water

1 lb Apples; peeled & chopped

3 tb Sherry

1. Saute onion in margarine, covered, for 5 minutes,

without browning. Add the carrots & ginger. Cover and cook a further 10 minutes. Stir occasionally.

2. Add the stock or water and bring to a boil, then

simmer gently for 15 min, until the carrots are

tender. Puree the soup in a food procesor, then sieve

(not really necessary).

3. Return soup to the rinsed-out pan, reheat gently

and season to taste with pepper.

You may use parsnips instead of carrots and add 1 T.

curry powder to the onions when you saute them. A

swirl of yogurt on top is good and add some crisp

croutons. --