I'm appreciating the humble carrot this week and I hope you will look at them with new eyes too!  We eat a lot of "bunny carrots" (plain w/the green tops attached) at my home, but they are capable of so much more in your washing, grating, stirring, chopping hands!  I'm sharing a simple soup recipe here, and you can find carrots playing crisp and cool café salad, warm and cozy bison pot roast, even low-sugar cupcake on the Ripe site.  

This soup is a favorite of mine because of the zing and acidity brought by the ginger, wine and lemon juice.  Adapted from the Silver Palate Good Times Cookbook. 

4 tablespoons unsalted butter
1 large onion, chopped
4 inches of peeled, finely chopped fresh ginger root
12 carrots (approximately 1 1/2 pounds), peeled and chopped
4 cups (32 oz.) chicken broth, homemade or store bought "low sodium" version
1 cup dry white wine
optional:  1/4 teaspoon curry powder
sea salt and freshly ground black pepper

1.  Melt butter in large soup pot over medium heat.  Add onion, ginger and cook until softened, about 10 - 15 minutes.  
2.  Add stock, wine, carrots, and curry powder if you're using it.  Bring to boil, reduce heat to simmer and cook until carrots are very soft, about 45 minutes.
3.  Purée soup using a blender or food processor (be very careful and perhaps do this in batches -- hot soup does not like to be confined in small places; another advantage of the immersion blender).  Spritz in the lemon juice, sprinkle in the salt and pepper.  Serve hot or chilled.