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Carrot and Ginger Soup

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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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