Carrot and Ginger Soup Recipe

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Carrot and Ginger Soup

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :201

Ingrediants

1 onion -- chopped
1 tablespoon margarine
1 1/2 pounds carrots -- sliced
1 teaspoon fresh grated ginger
black pepper
4 1/2 cups light vegetable stock or water
1 pound apples -- peeled and chopped
3 tablespoons sherry

Preparation

Saute onion in margarine, covered, for 5 minutes, without browning. Add the carrots and ginger. Cover and cook a further 10 minutes. Stir occasionally.

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 processor, then sieve (not really necessary).

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 tablespoon curry powder to the onions when you saute them. A swirl of yogurt on top is good and add some crisp croutons.