Makes 8 servings

The apple and the ginger give this creamy soup, which is made without any cream, a bit of a bite. The ingredients are always available, so you can serve it in any season at any temperature — hot, cold or room. I must confess, though, that I love it best when the weather is warm.

Ingredients:

2 tablespoons extra virgin olive oil

1 medium onion, sliced

2 garlic cloves, quartered

1 3/4 pounds carrots, peeled and sliced, plus 1 extra carrot for garnish

1 small Granny Smith apple, peeled and sliced

1-inch piece ginger, peeled and sliced

5 1/2 cups vegetable broth

1 tablespoon freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper

Directions:

Heat the oil in a medium saucepan. Add the onion, garlic, carrots, apple and ginger, and saute for 3 minutes. Add the broth and bring to a boil over high heat. Lower the heat and cook, covered, about 30 minutes, until the carrots are tender.

Cool a little. Puree the soup in a blender, in batches, until smooth. Return it to the saucepan.

Season to taste with lemon juice, salt and pepper.

To prepare the garnish: Steam the remaining carrot until just tender and grate. Before serving, sprinkle each bowl with the grated carrot.