| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Date: Sun, 3 Nov 1996 13:37:20 +0000 From: Linda Place <placel@worldnet.att.net>
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