Categories: Soups/stews 
      Yield: 4 servings 
  
      1    Onion  Chopped                  4 1/2 c  Light Vegetable Stock or 
      1 tb Jargarine                                Water 
  1 1/2 lb Carrots Sliced                      1 lb Peeled & Chopped Apples, 
      1 ts Fresh Grated Ginger                 3 tb Sherry 
           Black Pepper                    
  
   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.