This easy, bright, sophisticated soup is full of complex flavors yet oh-so-comforting on a cool evening

1 pound carrots, peeled, washed, and cut into 1/4-inch pieces
2 cloves garlic, crushed
1 14-ounce can low-sodium chicken broth
1 14-ounce can non-fat evaporated milk
Juice and zest of 1 orange
1 1/4 teaspoons pumpkin pie spice*
1 teaspoon black pepper
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1 Granny Smith apple, chilled


1. Preheat oven to 350 degrees F.
2. Coat carrots and garlic lightly with vegetable cooking spray and roast, covered, until carrots are soft, about 1 hour.
3. Transfer carrots and garlic to a blender; add chicken broth and puree until smooth.
4. Transfer puree to a medium pot; whisk in milk, juice, zest and seasonings. Heat on low until warm throughout and no sharp garlic taste remains.
5. Add water or milk to thin, if necessary.

To serve, slice pre-washed apple into matchstick-shaped slivers and divide among four bowls. Ladle the hot soup over the chilled apple, and serve immediately.

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YIELD: 4 servings

NUTRITION ANALYSIS PER SERVING: Calories, 171; Total fat, 1 gram; Saturated fat, 0.2 grams; Cholesterol, 3 milligrams; Sodium, 468 milligrams; Dietary fiber, 1 gram; Carbohydrates, 31 grams; Protein, 9 grams