Kevin Ciferno and his wife, Denise, collaborate to come up with unique soup recipes, like this Creamy Carrot Bisque, which always tastes "fresh from the garden," Ciferno says. Vegetables can be temperamental when it comes to balancing flavors, so carrots are portioned dependent on the cream cheese.

Creamy Carrot Bisque | Makes 8 servings
Recipe courtesy of The Soup Loft

INGREDIENTS
2 tablespoons olive oil
1/2 cup chopped onion
3/4 cup chopped celery
2 pounds Russett potatoes, chopped
1 1/2 pounds carrots, chopped
1 1/2 quarts vegetable broth
1 bay leaf
1/2 cup good quality chardonnay
3 ounces light cream cheese
1 tablespoon fresh dill, chopped

DIRECTIONS
Heat olive oil in a large skillet over medium heat. Add in onion and celery, season with salt and pepper and sauté until vegetables are translucent. Stir in potatoes and carrots and continue to sauté for another 3-4 minutes. Add broth and bay leaf and bring to a boil. Reduce the heat to medium-low and simmer potatoes and carrots until soft. Add wine and simmer for another 5 minutes. Remove soup from heat. Remove bay leaf and discard. Add in cream cheese and blend. Stir in fresh dill and season to taste with salt and pepper. Garnish with a sprig of dill.