Side Pannel
Carrot and Ginger Soup
Ingredients List
- 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
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
