The weather has been grey on and off for the last couple of weeks, which makes for a perfect time to cook some fall soups. One of my favorites is carrot-ginger soup, also a favorite of RRE team member, Cara. Here is her personal recipe. Do you have a go-to fall soup you like to make?

Ingredients:

• 1/2 medium yellow onion, chopped

• 1 T fresh minced ginger (add more if you are a big fan of ginger)

• 4 garlic cloves, minced

• 1 lb peeled and chopped carrots

• 3 C vegetable stock

• 1 T apple cider vinegar

• 1 T maple syrup

• 1 T olive oil

• salt & pepper

• greek yogurt, sour cream, heavy cream, or coconut milk (optional)

Directions:

1. Heat olive oil over medium heat in a dutch oven or stock pot.

2. Add minced garlic and onion and cook until softened, about 5-7 minutes on medium-low.

3. Add carrots. Cook for another 5-7 minutes.

4. Add stock, ginger, vinegar, and syrup, along with salt and pepper to taste.

5. Bring to a boil.

6. Simmer, covered, for 30 minutes. Make sure carrots are tender.

7. Take off heat. Let cool for 5 minutes.

8. Blend with either an immersion blender or in a blender.

9. Add a dollop of cream of choice, should you wish.

10. Serve warm with crusty sourdough bread.