Chef Patrick Evans-Hylton's recipe for this seasonal favorite, topped with dried cherries and hazelnuts.

We always love a good soup, but this time of year, as days get shorter and shadows get longer, and when the air has a sweet crispness to it, almost apologizing for the hazy, hot and humid summer, we crave a good soup.

Enter Fruitive, a five-year-old restaurant and juice bar that offers healthy, creative eats so good you may be saying, “Where’s the beef? Who cares?”