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Add a photoServings: 4
Ingredients
- 1 x Onion, minced
- 1 Tbsp. Margarine
- 1 1/2 lb Carrots, sliced
- 1 tsp Fresh grated ginger Black pepper
- 4 1/2 c. Light vegetable stock or possibly Water
- 1 lb Apples, peeled & minced
- 3 Tbsp. Sherry
Directions
- 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. 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. Return soup to the rinsed-out pan, reheat gently and season to taste with pepper.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 542g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 29 | 17% |
| Total Fat 3.33g | 4% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 1197mg | 50% |
| Potassium 612mg | 17% |
| Total Carbs 32.96g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 20.16g | 13% |
| Protein 1.95g | 3% |
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