Title: Carrot and Ginger Soup
Categories: Soup
Yield: 4 Servings
| 1 | | Onion Chopped |
| 1 | tb | Jargarine |
| 1 1/2 | lb | Carrots Sliced |
| 1 | ts | Fresh Grated Ginger |
| | | Black Pepper |
| 4 1/2 | c | Light Vegetable Stock or |
| | | Water |
| 1 | lb | Peeled & Chopped Apples, |
| 3 | tb | Sherry |
1. Saute the Onion in Margarine Covered for 5 Min, Without Browning. Then
add the Carrots & Ginger. Cover and Cook for a Further 10 Min. Stir from
Time To Time.
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 Foodprocesor, Then
Sieve (Not Really Necessary).
3. Return the Soup To the Finsed 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.