Carrot Ginger Soup

Ingredients

2 tablespoons extra virgin olive oil

1 medium sized sweet onion chopped

1/2 teaspoon sea salt

1 teaspoon minced ginger

1 teaspoon minced garlic

1 lb carrots, peeled and chopped

1 medium yukon gold potato, peeled and chopped

2 1/2 cups chicken stock

1/8 cup roasted pine nuts

3/4 cup plain yogurt, plus a dallop for garnish

1/2 teaspoon honey

1/2 teaspoon minced fresh thyme, plus a sprig for each bowl for garnish

1/4 teaspoon black pepper

Directions

In a large pot heat olive oil over medium high and add the onions with a little salt. Sweat the onions for about 10 minutes until translucent just on the verge on caramelization. Add the ginger and garlic and cook for another 2 minutes. Then add the carrots, potatoes and stock. Cover and simmer for 20 minutes.

Add the pine nuts to a small pan on high heat. Stir for about 3 minutes or just until you see them slightly brown and you smell the aroma.

Whisk the yogurt, honey, fresh thyme and fresh cracked pepper in a bowl.

In a food processsor blend the carrot/potato mixture and slowly add the yogurt mixture and then the pine nuts. Blend until smooth.

Spoon a dallop of yogurt on top of each serving and add a sprig of thyme.