If you are like us a couple of weeks of holiday heating are finding you feeling all too full of good food and drink.

What to do? Here is a recipe for a delicious ginger carrot soup that can be enjoyed without guilt. The ginger really gives this recipe a pop! And it is very easy to make. We had it at a class before Christmas and the group it was the recipe to share.

Some hints: This soup is good enough to serve with a full salad, crusty bread and wine for guests at supper. And it you are really couting calories, simply leave out the creme fraiche. The recipe follows this note.

Make ahead note:

This soup can be made ahead and stored in the refrigerator for several days before serving. The soup can be served chilled or gently reheated and served hot.

Ingredients:

• 1 TBL extra virgin olive oil
• 8 large carrots cut into chunks
• 1 large onion thinly sliced
• 3 celery stalks thinly sliced
• 3 TBL chopped celery leaves
• 5-2/3 cups chicken broth
• 2 slices bread torn into small pieces
• 1/4 cup crème fraiche
• 1/2 cup finely chopped shallots
• 2 TBL grated fresh ginger

Heat the oil in a large saucepan over medium heat. Sauté the carrots, onion, celery and celery leaves for five minutes. Add the chicken stock and bread and bring to a boil. Cover and simmer under low heat until the vegetables soften (about 20 minutes).

Remove from heat. Using a stick blender puree until smooth but retaining some texture.

Return to heat. Add crème fraiche and shallots. Stir to blend. Add the ginger and serve.

Serves 8