Carrot and Ginger Soup
Source of Recipe
Damsel in Dis Dress, rec.food.cooking
Carrot and Ginger Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
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