Photo by Christine Hyatt

One of the reasons I like the edible expert column is that, well, you get to hear from the experts. You get to learn new things.

Take for example soup.

I just assumed that when making a vegetable-based soup (like the carrot ginger one in this season’s issue and pictured above) you’d need a chicken stock or veggie stock as the base. Nope! Here’s one more reason to use local, seasonal ingredients in your soups: when the featured veggies are as delicious and flavorful as what you can find in our region, all you need to do is add water!

Read fall's edible expert column, When Less is More: Simple Soups, written by Monique Siu and Kevin Gibson of Castagna.

This weekend, I highly recommend stirring up a big pot of Castagna's Carrot-Ginger Soup. (Have you checked the forecast?)

-Deborah Kane