* you can eliminate the fat entirely by cooking the garlic and onions in the water with the carrots. Add the seasonings later, as the soup simmers ** depends on taste. I use at least 4 cloves The carrot-ginger soup that I mentioned comes from the original Moosewood Cookbook. Here it is: 1. Peel and trim carrots and cut them into 1-inch chunks. Place in medium saucepan with the water, cover and bring to a boil. Simmer until tender - 10-15 minutes. 2. Meanwhile, heat the butter or oil in a small skillet. Saute onions over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low and saute for another 8-10 minutes until onions are very soft. Stir in lemon juice. 3. Using a food processor or blender, puree everything together. You will need to do this in several batches. Transfer the puree to a large pot and heat gently just before serving. You can serve each bowl with buttermilk drizzled on top, or a dollop of fat-free plain yogurt. Yield - 6-8 servings. Freezes well. Posted to fatfree digest by "Robert D. Howard" on Dec 14, 1998,