Michael, the farmer from our CSA, offered beautiful, large carrots for us to take in addition to our weekly pickup.  While picking through the basket, another member and I both suggested carrot soup.  She noted that she would be spicing hers with caraway seed, while I offered that ginger makes for a delicious soup.  This recipe also uses one of the apples from our bounty (which adds a nice, tart brightness to the soup), and a cup of the fresh apple cider, which brings out the natural sweetness of the carrots.

INGREDIENTS

• 3 large carrots, diced (about 4 cups)
• 1 Medium apple, diced
• 1 cup apple cider
• 4 cups (1 quart) vegetable stock
• 1/2 cup whole milk
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground ginger (or to taste)

DIRECTIONS

1. Place chopped carrots and apples in a large pot and cover with cooking liquid.   Bring to a boil, then cover and reduce to a simmer.  Cook until carrots and apples are fork-tender.
2. Ladle carrots, apples and cooking liquid into a blender, and process until smooth (this may take more than one batch, depending on the size of your blender).
3. Return the soup to the pot and heat gently.  Stir in milk, salt and ginger.  Thin the soup with additional stock or cider, if desired.
4. Top with croutons or caramelized onions.

Makes 4-6 servings.