So good Carrot & Ginger Soup

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.