Gingery carrot soup

I've been wrestling with a resurgence of morning sickness, which I think is related to the late-2nd-trimester heartburn that has reared its ugly head. As a result, I didn't want anything this morning that didn't have ginger in it. I raided the wilty produce in my kitchen and came up with this -- which is delicious.

You may use nicer produce, of course. I can't help but think that that would only be a step up.

Gingery Carrot Soup

about 3/4 pound slightly bendy carrots, scrubbed and lopped into large chunks
3 just-larger-than-golf-ball sized yellow potatoes, scrubbed and chunked
2 withered, overripe red jalapeno peppers, stemmed, seeded, and cut into chunks
2 inches of shriveled gingerroot, peeled, cut into fine slices
water just to cover vegetables
1 1/2 cups milk
1 teaspoon garam masala powder
1/2 teaspoon or so of salt (go gradually; your spice powder may already contain it)

Put vegetables, peppers, and gingerroot in a pot and just cover with water. Bring to a gentle boil until they smell wonderful. Pierce vegetables with a fork to test doneness: if they seem done throughout, drain off about 2/3 of the water and blend until smooth with a handheld blender. Add milk until texture is pleasing (you will probably have to do this as you blend), then add spice and salt to taste.

The seasonings approximate the flavor profile of palak paneer, which is my very favorite thing when I can face spinach. The ginger might be a little fiercer than you want unless you are really into fierce ginger; feel free to halve it! This quantity of jalapenos doesn't make the soup really fiery, just spicy -- halve them, too, if needed.