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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