For those of you who said "rabbit rabbit" when you woke up today, here are some carrots to feed that rabbit.
( Carrot-ginger soup )
This soup is, for me, the perfect fall/winter food. The flavors are very rich, but only the ginger really jumps out at you. I deliberately restrained myself with the nutmeg, so it's subtle as nutmeg only rarely manages to be; the tarragon clearly adds something, but you don't find yourself thinking "oh, wow, tarragon". It's hard to tell where the spiciness of ginger ends and the chili powder begins. The soup was very flat when I first tasted it, and then I added the salt and bang! it popped up into three dimensions. The salt particularly brings out the smooth mellow notes of the cream and the sweetness of the carrots and tarragon. It's creamy enough that Java tried to lick the bowl (the ginger gave him a bit of a nasty shock), but not too rich, especially if your stock is well-skimmed.
If you use vegetable broth, it's vegetarian; the only non-vegan item is the cream, and that can probably be substituted for in some fashion. I used Imagine's "No-Chicken" stock because I like it, but I'm not a vegetarian or vegan, so I can't really comment on appropriate substitutions. Experiment! That's what a kitchen is for.