Sunny Soup for a Cloudy Day

"'What's up doc?'" The Greek produce vendor at the open market grinned as he held up a huge carrot. As if I needed an explanation, he added, "Bugs Bunny." He insisted his carrots were very sweet, and he cleaned one for me to taste, even though I was already filling a bag. Anyway, I admired his enthusiasm. His carrots were sweet, very crisp-tender and cheap. They were large too, not a lot of peeling needed , so they fit into my dinner plan perfectly. I always like to brighten up a cold, dreary day with a bright soup. Today I made Carrot Soup with Ginger. In the photo you see it served in one of the antique bowls my friend gave me for my birthday a few years ago. Oddly enough, on that same birthday, my sister sent me The Cook's Encyclopedia of Soup, a gorgeous book full of colorful soup photographs. Very inspiring. You could say it's the gift that keeps on giving. The following recipe comes from that book.

Carrot Soup with Ginger (serves 6)

2 Tablespoons butter or margarine
1 onion, chopped
1 celery stalk, chopped
1 medium potato, chopped
5 1/2 cups chopped carrots
2 teaspoons minced fresh ginger root
5 cups chicken stock
7 Tablespoons whipping cream
a good pinch of freshly grated nutmeg
salt and freshly ground black pepper

1. Melt the butter or margarine. Add the onion and celery and cook for about 5 minutes until soft.

2. Stir in the potato, carrots, ginger, and stock. Bring to a boil. Lower the heat to low, cover, and simmer about 20 minutes.

3. Pour the soup into a food processor or blender and process until it is smooth. Alternatively, use a vegetable mill to puree the soup. Return the soup to the pan. Stir in the cream, salt and pepper to taste, and nutmeg (or sprinkle on top before serving). Reheat slowly to serve.