1 onion chopped
1 tbsp jargarine
1 1/2 lb carrots sliced
1 tsp fresh grated ginger
1 black pepper
4 1/2 cup light vegetable stock or
1 water
1 lb peeled & chopped apples,
3 tbsp sherry
Directions
1. Saute the Onion in Margarine Covered for 5 Min, Without
Browning. Then add the Carrots & Ginger. Cover and Cook for a Further
10 Min. Stir from Time To Time.
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
Foodprocesor, Then Sieve (Not Really Necessary).
3. Return the Soup To the Finsed 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.
Servings: 4 servings
Carrot & Ginger Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Historians have proved the existence of recipes far back into distant history, at least as far back into history as the early Egyptians, and possibly even further than that. Having said that, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves to more modern times we find a couple of interesting books from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals eaten by the rich and powerful of the time. By the arrival of the twentieth century, cook books were in great demand, due to increased literacy, more free time and having more disposable income. |
We hope you enjoy this Carrot & Ginger Soup recipe.
