Ginger Carrot Soup

Carrots are always fun to compare because their flavor differences are so pronounced. The sweetest by far is the Touchon, a French heirloom we grow all year round. Plant a fall crop to overwinter in a cold frame and sweet carrots will be ready to harvest in the early spring. This soup, which certainly can be made with any carrot variety, has a rich color and a fragrant bouquet of spices. Vanilla yogurt enhances the carrots' sweetness. Serve it hot or cold.

Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots, minced
1 garlic clove, minced
1 tablespoon minced crystallized ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon crumbled saffron threads
8 medium carrots, scrubbed, sliced into 1/4-inch-thick rounds
2 cups peeled and seeded butternut squash, cut into 1-inch cubes (about 1/3 medium squash)
5 cups Vegetable Broth (page 27) or water 1/2 cup apple cider
1 cup vanilla-flavored yogurt
Salt and freshly ground pepper, to taste

Instructions:
Heat the oil and butter in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until golden, about 2 minutes. Add the ginger, turmeric, cumin, cinnamon, and saffron and stir until very fragrant, about 1 minute. Stir in the carrots and squash and cover. Cook, stirring often, until the carrots begin to soften, about 5 minutes.

Add the broth and cider and bring to a simmer. Reduce the heat to low and cover. Simmer, stirring occasionally, until the vegetables are very tender, about 45 minutes.

In batches, purée the soup with the yogurt in a blender or food processor until smooth. If serving hot, return to the pot, season with the salt and pepper, and gently reheat, being sure not to boil the soup or the yogurt will curdle. If serving cold, transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours. Season with the salt and pepper shortly before serving.

This one ought to give on great dreams as Ginger always does....L.S.M