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Carrot & Ginger Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARROT & GINGER SOUP
 Categories: Soups
      Yield: 4 Servings
 
      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
 
  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.
 
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