Recipe - Carrot And Ginger Soup

1 Onion; chopped
1 tablespoon Margarine
1 One half pound Carrots; cut or sliced up
1 teaspoon Fresh grated ginger
Black pepper
4 One half cup Light vegetable stock or
Water
1 pound Apples; peeled & chopped
3 tablespoon 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 rinsedout 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.
Posted to MMRecipes Digest V3 #301

Date: Sun, 3 Nov 1996 13:37:20 +0000

From: Linda Place placel@worldnet.att.net