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Carrot and Ginger Soup

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

Saute onion in margarine, covered, for 5 minutes, without browning. Add the carrots & ginger. Cover and cook a further 10 minutes. Stir occasionally.

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).

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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