Carrot & Ginger Soup

---------- Recipe via Meal-Master (tm) v8.04

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.

-----