So good Carrot & Ginger Soup
Carrot and Ginger Soup recipe
Yield
12 servingsPrep
5 minCook
25 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
onions
chopped |
|
|
| 1 | tablespoon |
margarine
|
|
| 1 ½ | pounds |
carrots
sliced |
|
| 1 | teaspoon |
ginger
fresh grated |
|
|
black pepper
to taste |
*
|
||
| 4 ½ | cups |
vegetable stock
or chicken stock |
|
| 1 | pound |
apples
peeled and chopped |
|
| 3 | tablespoons |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 15 | ml |
margarine
|
|
| 680.4 | g |
carrots
sliced |
|
| 5 | ml |
ginger
fresh grated |
|
| 1 | x |
black pepper
to taste |
*
|
| 1.1 | l |
vegetable stock
or chicken stock |
|
| 453.6 | g |
apples
peeled and chopped |
|
| 45 | ml |
sherry
|
|
Directions
Sauté 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. Purée the soup in a food processor, 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 tablespoon curry powder to the onions when you sauté them. A swirl of yogurt on top is good and add some crisp croutons.
