Maple-roasted carrot and ginger soup Well, I'm back in the kitchen making soup after the Baltic holiday. Unfortunately, I didn't get to try any authentic Baltic soups - it was far too hot - but I hope to go back again one winter.Today in Dublin has been very strange in terms of the weather - overcast this morning, then lashing rain, now it seems to be warm and sunny. I digress. Today I have made maple-roasted carrot and ginger soup. It contains carrots (lots of them) cut into "roughly little-finger-sized pieces". I like this sort of measurement, even though it requires the standardisation of little fingers. The other ingredients are onions, stem ginger "cut into matchsticks", garlic, sunflower oil, maple syrup, chicken or vegetable stock, optional squeezes of lemon juice, salt and pepper, and lovage. Sophie Grigson advises that if you can't find lovage (and I don't recall ever seeing it anywhere), use chopped chives to finish. Having just ha...