---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CARROT & 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
            -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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