Lap It Up - Carrot, Sweet Potato & Ginger Soup

A soup this vibrant in color and intense in flavor is bound to chase any winter blues you might have far away. It's filling, guilt-free (not an ounce of cream in it) and chock full of vitamins. This recipe is so simple that once you make it, you'll probably never have to reference the ingredients or instructions again. It's bound to become part of your cooking repertoire. Something easy and deeply satisfying to whip up when the weather's got you down. Enjoy.

Carrot, Sweet Potato & Ginger Soup recipe

This recipe is from Martha Stewart's mini magazine, "Everyday Food" (December 06 issue)

Ingredients:
• 2 tbsp olive oil
• 2 medium onions, chopped
• 2 lbs carrots, peeled and chopped
• 2 sweet potatoes (about 1-1/3 lb)
• 1 piece fresh ginger (2 inches), peeled and finely chopped (2 tbsp)
• 2 cans (14.5 ounces each) reduced-sodium broth
• Salt and pepper to taste
• 2 to 3 tsp sugar
• 2 to 3 tsp fresh lemon juice
• Sprig of rosemary for garnish (optional)

How to:
- In a large (5-quart) saucepan, heat oil over medium heat.
- Add onions and sauté until traslucent, about 5 minutes.
- Add carrots, sweet potatoes, ginger, broth and 4 cups water.
- Season with salt and pepper.
- Bring to a boil, reduce to a simmer and cook until vegetables are tender, about 20 minutes.
- Purée mixture in batches or just put an immersion blender right in the pot and let 'er rip.
- Add sugar and lemon juice to taste.
- Season with salt and pepper to taste.
- Serve a bowl with a sprig of rosemary for garnish and a nice aroma.