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.
