The most notable exception to my Soup Rules is the exception to rule number 3 - never put into soups any vegetables that can be eaten raw or lightly cooked. But like every rule, this one has exceptions. Like carrots. In fact, contrary to my own rule I sometimes make carrot soup with fresh ginger, lemon juice and sprouts (I add one potato for thickness, which is Soup Rule #5). It is one of my favorite soups.
I love how the spicy, zesty flavor of the ginger, lemon and sprouts give a fresh taste to the pasty sweetness of cooked carrots. The mix of such diverse flavors is an infusion of vitality in a hot soup dish, a burst of zest in wintertime.
For total transparency, this is how "zesty" my kitchen was while I was making and photographing the carrot soup: Rebecca was drinking freshly-squeezed orange juice (to help fend off some seasonal sickness), and son was pacing up and down the kitchen, asking me for directions and passing them on via cellphone to a friend who was coming to pick him up (we're at that somewhat scary stage where an increasing number of my boys' friends are over eighteen, and newly-licensed drivers ...) but had gotten totally lost somewhere on these hills (as I said, newly-licensed ...). Come to think of it, my kitchen probably provides zest enough as it is, but that carrot soup adds the extra nourishing freshness.