Real fresh spinach, leeks and goat chevre make a healthy and flavorful filling or dip.

Trim 1 bunch of carrots and cut into quarters lengthwise. Toss with 1 t. sesame (or hot sesame) oil, 1 T. olive oil, 1 T. fresh minced ginger, salt and pepper. Arrange in a single layer on a baking sheet and roast at 400. When the carrots are browned on one side, flip them over.

Clean and thinly slice 1 medium or 2 small leeks. Saute in a heavy bottomed pot with 2 T. olive oil until tender, then add 6 C. water, 2 diced potatoes, and 1/2 C. white miso paste. Simmer on low heat.

When the carrots are finished caramelizing, deglaze the pan with a little white wine or water and empty everything into the pot.

Cook for another 15-20 minutes, then puree the soup in batches and return to the soup to heat through.

Serve over baby spinach and with fresh lemon wedges.