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
Directions
Yield: 4 Servings
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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Submitted 6/13/05.
Source: www.recipesource.com
Submitted By: Meryl
merstar@earthlink.net
CARROT & GINGER SOUP