Books & Spoons Recipe: A SOUP TO SOOTHE THE SOUL

Up here north, the night temperatures have started to drop below freezing, even though the days are still comfortable and often sunny. October is just the best time of the year, with crisp air, beautiful colors in the nature, with lots of energy left from the summer days...
After a long way, a bowl of soup can just make a huge difference. Either you serve it with a grilled cheese sandwich, or just hot, fresh from the oven, dinner rolls, it soothes your soul! And this soup doesn't do only that, it also clears your sinuses! I'm a ginger-believer, I drink ginger-tea with lemon and honey whenever I think I might be getting a cold, so this soup, where ginger is pureed with the other ingredients, and the soup is finished with a touch of lemon juice, you just can't go wrong!
Just be careful with the amount of ginger you use. It is a powerful tasting root, and you don't want it to overpower the taste of the other ingredients.
Just the scent of this soup, while it was cooking, won me over. And then, when I added a bit of blue cheese on my bowl, it was a score. I hope you enjoy it, as well
~ Cheers!

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CARROT AND GINGER SOUP

ca 7 dl / 1,5 pints  Vegetable stock
1 kg / 2 lb             Carrots, peeled and cut
1                           Leek, peeled and cut
50 g / 1,5 oz         Fresh ginger, peeled and cut

50 g / 1,5 oz         Butter
0,5                        Lemon

Set all peeled and cut vegetables into a pot, and add vegetable stock so that it just covers the vegetables.
Boil the vegetables under a lid, until the carrots are tender.
Puree the vegetables in the stock until desired smoothness.
Finish off with butter and lemon juice according to taste