After the weekend, when I eat out and have more time to cook indulgent things, I’m often wanting something a little lighter. This Carrot-Ginger soup is quick to make, full of fresh and natural ingredients, and has texture and comfort of a cream soup without actually being one. The ginger, apple, and cinnamon give the soup a lightly sweet flavor without overpowering the flavor of fresh carrots.

Also, given its quick cooking time, it’s great for a weekday lunch or dinner– and it’s vegetarian and gluten-free, which seems like an added bonus.

On the side I’d recommend another light & sweet addition– Wes Anderson’s Moonrise Kingdom (2012). It features an all-star cast and Anderson’s typical cheery, quirky design, but is perhaps a little more mild in terms of content and so wouldn’t put off an Anderson Newbie. The story focuses on Sam & Suzy, two 12 year olds who have been deemed “troubled” by the adults and run away to the outskirts of their New England island to create their own paradise called Moonrise Kingdom. The film speaks to the innocence and purity of first love and is full great 1960s design and music. Not to mention all of the great deadpan humor–Edward Norton’s scout troop leader is one of my favorite Wes Anderson characters.

Carrot-Ginger Soup

Serves 6

2 T butter

2 medium onions, minced

1 T fresh grated ginger

2 garlic cloves, minced

2 tsp salt

1 T brown sugar

1 tsp cinnamon

1 tsp thyme

2 lbs carrots, peeled & sliced ¼ inch thick

4 c water

1 ½ c apple juice

½ tsp baking soda

1 T apple cider vinegar

Melt butter in a pot over medium high heat. Add the onions, ginger, garlic, salt, brown sugar, cinnamon, and thyme. Cook, stirring often, until the onions are soft, about 5 minutes.

Stir in the carrots, water, ¾ c apple juice, and baking soda. Bring to a boil, and then simmer over medium-low heat for 20-25 minutes or until carrots are tender.

Transfer soup to a blender (you may have to work in batches) and blend on low until smooth, about 1 min. Return pureed soup to clean pot and stir in apple cider vinegar and remaining ¾ c apple juice. Bring to a simmer once more.

Serve with a drizzle of cream and a few cracks of fresh black pepper.