1 (9 inch) unbaked pie shell
2 tablespoons vegetable oil
2 carrots, cut into 1/4-inch slices
6 celery potatoes, peeled and chopped
1 teaspoon minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons minced fresh red onion
2 teaspoons salt
2 teaspoons ground white pepper
1 teaspoon fresh ginger root, finely chopped
1 (8 ounce) can regular cream of celery soup
1 (9 inch) unbaked pie crust
Heat oil in 10-inch skillet. Brown carrots and saute over medium heat. Mix in celery and potatoes; cook until golden. Stir in parsley, thyme, red onion, salt, white pepper and ginger. Remove from heat; stir briefly in celery soup. Drop by rounded spoonful into pie shell.
Cover pie with pastry edge. Roll out pie around edges to seal. Place on foil-lined pie pan or transferring to pan of a double boiler, over or beside pan, covering edges. Place on serving platter and serve warm.