Carrot and ginger soup
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Carrot and ginger soup
  Ginger    Soups    Carrots  
Last updated 6/12/2012 1:12:24 AM. Recipe ID 40352. Report a problem with this recipe.
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      Title: Carrot and 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
      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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Recipe ID 40352 (Apr 03, 2005)

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