Autumn Greens and Ginger Soup

==Ingredients==
;Salad
*8 cups mixed greens, such as arugula, dandelion, frisee, red oak lettuce, Swiss chard, etc.
*6-8 figs
*1 cup roasted nuts of your choice (we like candied walnuts)
;Vinaigrette
*5 Tbs. plum preserves
*1/4 cup wine vinegar
*1 Tbs. Dijon-style mustard
*1 cup olive oil
*1 tsp. grated ginger
*1 Tbs. minced lemongrass
*Kosher salt and freshly ground pepper
;Soup
*2 tablespoons butter
*2 onions, peeled and chopped
*6 cups chicken broth
*2 pounds carrots, peeled and sliced
*2 tablespoons grated fresh ginger
*1 cup whipping cream
*Salt and pepper
==Directions==
#For the salad, simply mix all the ingredients for the dressing together, and drizzle over a bowl of tossed greens. 
#Garnish your salad with figs and nuts.
#To make the soup, add butter and onions to a 6-quart pan, over medium high heat and cook them, stirring often, until onions are limp. 
#Add broth, carrots, and ginger and cover the pan. 
#Bring it to a boil and then reduce the heat and simmer until carrots are tender when pierced.
#Remove your pan from the heat and transfer to a blender. 
#Do not fill the blender more than half way and place the lid on. 
#Cover the top with a dish towel, and pulse the blender to start it and then puree until smooth.
#Return the mixture to the pan, add cream, and stir it over high heat until the soup is uniformly hot. 
#Add salt and pepper to taste.
#To serve the soup, ladle it into bowls and garnish with parsley sprigs.
==External links==
*original source: Inn at the Crossroads
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Category:Vegetarian Recipes
Category:Soup Recipes
Category:Salad Recipes
Category:Vegetarian Soup Recipes
Category:Game of Thrones Recipes