On a chilly Sunday in Athens, I cooked with what was left in the fridge. That turned out to be a bunch of carrots, a little ginger, and a dollop of Kalamata olive paste. You can make your own olive paste by pureeing authentic greek Kalamata olives. The sweetness of the soup balancesbeautifully with the rich, earthy, tangy flavor of the olives. To purchase the olive oil and olives needed for this recipe go to my online store
here.