BeckyT, I tried to find my recipe, and lord only knows what I did with it, so I'll have to substitute this one from foodnetwork.com instead - it's basically the same anyway.
7 cups chicken or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
1 tablespoon soy margarine or canola oil
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a large pot, bring stock to a boil. While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
In a saute pan, over medium-high heat, melt the margarine. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. If the pan gets dry, add a little broth or water to keep things from sticking.
Add sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
Add salt and pepper. Reheat before serving. Says it makes "4 servings with plenty of leftovers", so I would consider halving the recipe on the first go around.
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Carrot Ginger Soup
