Cranberry-Carrot Soup With Ginger

• 2 pounds carrots
• 4 cups cranberries (1 pound)
• 5 cups water
• 13 cup sugar
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon salt
• Pinch of nutmeg
• Juice of 1 lemon
• Freshly ground black pepper
• 1 cup sour cream

1. Peel and grate the carrots.
2. Put them in a three- to four-quart saucepan with the cranberries and water.
3. Simmer 20 minutes, until the cranberries and carrots are very tender.
4. Strain the mixture, reserving the liquid.
5. Transfer the carrots and cranberries to a food processor and puree.
6. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid.
7. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste.
8. Bring to a simmer.
9. Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

carrots, cranberries, water, sugar, ground ginger, salt, nutmeg, lemon, freshly ground black pepper, sour cream

Taken from cooking.nytimes.com/recipes/530 (may not work)