So good Carrot and Ginger Soup

• 1 each onions chopped
• 1 tablespoon margarine
• 1 1/2 pounds carrots sliced
• 1 teaspoon ginger fresh grated
• 1 x black pepper to taste
• 4 1/2 cups vegetable stock or chicken stock
• 1 pound apples peeled and chopped
• 3 tablespoons sherry

1. Saute onion in margarine, covered, for 5 minutes, without browning.
2. Add the carrots & ginger.
3. Cover and cook a further 10 minutes.
4. Stir occasionally.
5. Add the stock or water and bring to a boil, then simmer gently for 15 min, until the carrots are tender.
6. Puree the soup in a food procesor, then sieve (not really necessary).
7. Return soup to the rinsed-out pan, reheat gently and season to taste with pepper.

onions, margarine, carrots, ginger, black pepper, vegetable stock, apples, sherry

Taken from recipeland.com/recipe/v/so-good-carrot-ginger-soup-3103 (may not work)