carrot and ginger soup

Coming to the end of the wonderful bounty that's been living in my freezer after the last regular farmer's market of the season.
(Lucky for me, the special, before-Thanksgiving-Farmer's-Market is this weekend!)

I'll be branching out beyond soups, though. I got side dishes to prepare. Until then...

CARROT AND GINGER SOUP (Adapted from "The Garden of Vegan" by Tanya Barnard and Sarah Kramer)

4 large carrots, chopped
1 leek, sliced
2 Tsp dark sesame oil
1 small yam, chopped
1 Tsp fresh ginger, grated
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
2 cups vegetable stock

Throw oil, carrots and leeks in crock pot on high while you cut up everything else. Transfer to low and add the rest of the ingredients. Then throw in some cinnamon and allspice just for the heck of it. Leave on low and go work out. Shower at the gym so you can run the rest of your errands -- post office, bank, recycling, gassing up the jeep, and stocking up at Costco. Then come home. Test the carrots. Leave in for a while longer, until the carrots are fork-smushable. Blend half the soup with the immersion blender and leave the other half all chunky and stuff. Yummy!

Today I am grateful for
1) carrots
2) the gym
3) fleece jackets
4) tissues
5) foot powder!