Saute about 1/4 cup of fresh, peeled, chopped ginger root with a small onion until soft in a large soup pot.  Then add 4 cups of chicken stock, 4 cups of chopped carrots and some fresh very finely minced orange zest.  Bring to a boil and then reduce heat to simmer until carrots are very soft, usually about 20-30 minutes or so.  Let the soup cool a little, and in a blender, puree the soup in two batches.  Return to the pot, stir in about a cup of whole milk or heavy cream.  Serve warm, or chill completely and serve as a summer brunch opener, with one or two quick gratings of fresh nutmeg on top. recipe from CSA member Robert Hopcke March 2007