Ginger Carrot Soup

Toward the end of summer, the carrots are ready to be pulled from the garden. I grow Danvers, Nantes, Chantenay, Purple Haze, and Rainbow carrots, to name a few—each has its own shape and deep color, but all taste of sweet earth and stored sunshine. Carrots are great straight from the ground, blanched and finished with a glaze, roasted over the grill with a brush of marinade and sprinkling of salt, or made into a soup such as this one. Dearest ate this soup hot or cold for lunch as it is filling yet low in calories.