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0 votes | 961 views
Servings: 4

Ingredients

Cost per serving $2.32 view details
  • 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. 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.
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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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