Freshly picked carrots (not the super-market water-logged kind!) are one of my favorite "root vegetables". They are also so incredibly versatile: I love them raw, glazed with maple syrup, in soup and purees, roasted, steamed and seasoned with a simple vinaigrette, ... endless possibilities. I got some carrots at the farmer market this week-end and picked some fresh sage from my backyard herb garden and made this simple but delicious soup. Of course, I can't think of sage wthout brown butter (they just go together!). It can be eaten warm or cold and make a great appetizer if served in small shot glasses. A great variation to this soup would substitute vegetable oil instead of butter, coconut milk diluted with water instead of stock, and ginger and a pinch of curry instead of sage.

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