Ingredients
- 1 onion
- 1,100 ml vegetable stock (light)
- 375 gr carrots
- 190 gr apples
- 45 ml sherry
- 14 gr margarine
- 5 gr ginger (fresh grated)
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. ----
