This carrot soup is a lovely recipe from Cooking Light. I made it a few weeks ago to use up some random carrots in my crisper and it was wonderful. Sweet but a bit spicy, thanks to a pinch of ginger. I only had enough carrots to make a half batch but this past weekend I set out to make enough soup to have on hand through the week. A word about preparing this soup: it doesn't say whether or not you should peel your carrots. I did the first time but did not the second. I prefer the carrots peeled; the second batch was still good but not quite as sweet, with more of an earthy flavour. With some white cheddar and crackers, a very respectable (and quick) weeknight dinner.