The calendar says spring, but my body clock says fall. Brrrrr... it's chilly. I'm not complaining, fully cognizant of the devastation weather has unleashed around the planet.

Here's a soup that tastes like spring but can be eaten hot to warm your spirits. Make a double batch, because you never know in Michigan — I just checked the forecast and they're promising the temperatures will be climbing on Friday. They even predicted sunshine! Blessed forecast! Get your inside chores done in the next couple of days, I don't plan to be inside a minute if the forecast is correct. (Note: This soup keeps several days and is just as yummy chilled as it is reheated.)

The tamari almonds (note that Eden Foods is a Michigan company) are optional but provide a great textural counterpoint to this subtly sweet and velvety soup.

Yield: 4 cups (2 servings)
Active Time: 20 minutes
Simmer Time: 35-40 minutes

Ingredients

1 tablespoon peanut oil
1/2 cup chopped white onion
1 tablespoon grated or finely chopped ginger
1 teaspoon minced garlic
1 pound carrots, peeled and chopped into 1-2 inch pieces
3 cups vegetable or chicken stock
1 cup whole milk
2-3 tablespoons coarsely chopped Tamari almonds or dry-roasted peanuts (optional)

Directions

1. Heat oil in a heavy-bottomed stockpot or Dutch oven. Add onion and sauté over medium heat for 2-3 minutes, until softened. Add ginger and garlic and sauté an additional minute, stirring.
2. Add stock and carrots and bring to a boil. Reduce heat to simmer and cook, uncovered, until carrots are very tender, about 35-40 minutes.
3. Purée in pot with an immersion blender or transfer in batches to a food processor and purée with milk. Season to taste with kosher salt and freshly ground pepper. Garnish with almonds or peanuts and serve.