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| Carrot And Ginger Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
1 onion; chopped
1 tablespoon margarine
1 1/2 lb carrots; sliced
1 teaspoon fresh grated ginger
1 black pepper
4 1/2 cup light vegetable stock or water
1 lb apples; peeled & chopped
3 tablespoon sherry
Cooking Directions:
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. Posted to MM-Recipes Digest V3 #301
soups
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