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. -----