I bought a bunch of fresh, sweet, orange carrots the other week with the goal of making soup. Unfortunately, it was a busy week and they became flaccid and inedible. I saved the bookmark for the Moosewood Cookbook's Carrot Soup for another day.
I'm really glad I did. This soup is easy to put together and the richest vegetable soup I have eaten to date. It ends up looking like an intense, cheddar cheese soup. The soup is great hot or cold too, which is handy as Summer has arrived. I stirred in sour cream and opted to add fresh ginger.
I love that the recipe is flexible, so you can use whatever add-in you have on hand. Definitely making this again.