Carrot And Ginger Soup

Directions

1. 1. Saute/fry onion in margarine, covered, for 5 min, without browning. Add in the carrots & ginger. Cover and cook a further 10 min. Stir occasionally.
2. 2. Add in the stock or possibly water and bring to a boil, then simmer gently for 15 minutes, till the carrots are tender. Puree the soup in a food procesor, then sieve (not really necessary).
3. 3. Return soup to the rinsed-out pan, reheat gently and season to taste with pepper.
4. You may use parsnips instead of carrots and add in 1 Tablespoons curry pwdr to the onions when you saute/fry them. A swirl of yogurt on top is good and add in some crisp croutons.