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
Servings: 4
1. Saute onion in margarine, covered, for 5 minutes, without browning. Add the carrots and 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 processor, 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 tablespoon curry powder to the onions when you saute them. A swirl of yogurt on top is good and add some crisp croutons.
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
Servings: 4
1. Saute onion in margarine, covered, for 5 minutes, without browning. Add the carrots and 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 processor, 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 tablespoon curry powder to the onions when you saute them. A swirl of yogurt on top is good and add some crisp croutons.
