I recently read that people who eat soup on a daily basis live longer than those who don't. To me it is a reasonable assumption. I grew up in a family where soup was always the first course at dinner year round. In the summer we had cold fruit soups and in the winter lots of beans, grains and vegetables. Eating soup means that you are getting those extra servings of vegetables and nutrients that are so important for all of us.

For this carrot ginger soup I used some carrots that were still growing in my garden. They were still good, but early carrots have a much sweeter flavor, so I added a tablespoon of maple syrup to the soup.

1 tablespoon extra-virgin olive oil
1 large onion
2 or 3 garlic cloves chopped
1 1/2 pounds carrots
4 cups vegetable stock (you can use water and add a veg. bouillon cube)
1" piece of ginger
sea salt
nutmeg
maple syrup, soymilk (if needed)

Chop the onion. Scrub the carrots and take off the top. Since we are going to puree the carrots just cut quickly into chunks. Heat the olive oil in a heavy soup pot and add the garlic and onions. Saute for two or three minutes and add the stock and carrots. Bring to a boil and then lower the heat and simmer for approximately 20 mins. Grate ginger and add for the last two minutes of cooking time. Carrots should be soft.

Puree in a hand blender until smooth. Now add salt to taste, adding a little at a time. If the soup seems too thick add some soy or rice milk. If you like it sweeter add a little maple syrup. Pour into bowls and grate a little nutmeg on the top. I had enough soup for four good sized servings.