Gingered Carrot Soup

Spicy gingerroot adds zip to this heartwarming soup. Cooking enhances carrots' considerable vitamin A content. How? When boiled or steamed, carrot cell walls partially dissolve, making nutrients more available for processing in the body. We find it useful to make soup in sufficiently large amounts to have extra to freeze for another day.

1 T canola oil
1 cup finely chopped onion
1 leek, white and light green part only, chopped
1 stalk finely chopped celery
1 T finely chopped gingerroot
1 clove garlic, minced
6 large carrots, peeled and chopped (3-1/4 cups)
4 cups chicken or vegetable broth
2/3 cup low-fat evaporated milk
freshly ground pepper, to taste
chopped fresh parsley

In a large saucepan, heat oil on medium heat. Add onion, leek and celery; saute for 5 minutes. Add gingerroot and garlic; saute for 1 minute. Add carrots and broth; bring to a boil, reduce heat, cover and simmer for 30 minutes or until vegetables are tender. Remove pan from heat and cool slightly.

In a food processor or blender, puree the soup in batches until very smooth. Return to saucepan, add milk and heat to serving temperature, stirring frequently. Before serving, season to taste with pepper, if required. Sprinkle with parsley and serve.

• Extra soup can be refrigerated and served chilled.
• Peeling fresh gingerroot can be a chore. Use a blunt-edged teaspoon to scrape away peel for speedy and efficient results.
• To keep carrots moist and vitamin-rich, chop off their green tops before refrigerating in plastic bags.