In all the recipes shared since the summer of 2003, I haven't done much with carrots. Try this Carrot and Ginger Soup which depends on the flavor of the carrots. Buy those with bright green tops still attached, not those that have been in a plastic bag for a couple of months.

2 Tbsp Smart Balance or butter
Serves 4
2 Tbsp Smart Balance or butter
2 Medium onions, diced
2 Tbsp finely chopped fresh ginger (peel it with the bowl of a spoon)
1 Tsp ground cumin
3 Cloves garlic, minced
8 Medium sized carrots, chopped (I don't peel them — it's easier and no one notices)
2 Tomatoes, seeded and chopped or 1 1/2 cups canned diced tomatoes
Peel of one lemon, finely minced
5 Cups chicken broth, maybe more
1 Tsp salt
1/2 Tsp white pepper

Heat the butter in a large soup pot. Sauté the onion for about 4 minutes. Add the ginger, garlic, cumin, salt, and pepper and sauté about one minute. Add the carrots, tomato, and lemon and sauté another minute. Add the chicken broth, bring to a boil and simmer until the carrots are tender — 20–25 minutes? Purée in batches in a blender. An immersion blender doesn't make this soup smooth enough. Add more ginger, cumin, salt, pepper, or lemon juice to taste after blending. This can be good topped with a dollop of non-fat sour cream and grated carrot.

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