carrot and ginger soup

Ingredients

1 tbsp. butter
1 tbsp. olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 tbsp. finely chopped fresh ginger
2 tsp. ground cumin
1 tsp. curry powder
1 lb. carrots, chopped
1 large sweet potato, diced
1 large potato, diced
6 1/4 cups chicken stock
1 tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper

Instructions

1. Melt the butter and oil in a large pan over medium heat. Add the onion, garlic, and ginger and saute over low heat until golden, about 10 minutes. Add the cumin and curry powder and continue to cook for 1 minute. Add the vegetables and stock and simmer until the vegetables are tender, about 30 minutes.
2. Use an immersion blender to puree until smooth. On low heat, stir in the honey, salt, and pepper. If desired, garnish with shredded mint, grated carrot, toasted sesame seeds and/or honey.

*From the cookbook Soup!