2poundscarrotstrimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
1extra-large Russet potato or 2 medium/large potatoes diced very smallabout 1/4-inch cubes
1small/medium sweet yellow oniondiced small
2clovesgarlicpeeled and minced finely
1heaping tablespoon finely minced gingerfrom about 2 to 3 inches peeled ginger; reduce this amount if you’re sensitive to ginger
3tablespoonsunsalted butter
6cupslow-sodium vegetable stockchicken stock may be substituted
2 to 3teaspoonssaltor to taste
¾teaspoonfreshly ground black pepperor to taste
½teaspoonsmoked paprika or regular paprikaoptional and to taste
½teaspoondry mustard powderoptional and to taste
pinchcayenne pepperoptional and to taste (doesn’t make soup spicy and serves to enhance flavor)
Honey Cream
¼cupsour creamlite okay; Greek or vegan-friendly yogurt may be substituted
about 2 teaspoons honeyor to taste (agave may be substituted to keep vegan)
Instructions
Soup
Trim, peel, and slice the carrots and potatoes. Make sure vegetables are thin and small or they’ll take much longer to cook; set aside.
Dice the onion, and finely mince the garlic and ginger. Reduce the amount of ginger if you’re sensitive to it, I suggest halving it if you’re sensitive; set aside.
Add the garlic, ginger, and cook about 30 seconds, stirring constantly so it doesn’t burn.
Add the carrots, potatoes, vegetable stock, salt, pepper, and optional paprika, mustard powder, cayenne, and stir to combine. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor.
Allow mixture to boil over medium-high to high heat for about 45 minutes with the lid on the pot, but keep lid cracked about one inch so steam can escape. During the process, taste the broth a few times and if you think it needs salt or other seasonings, add them; carrots and potatoes can be bland so make sure to season adequately. Boil until stock has reduced by about half and vegetables are very soft and fork-tender. Stir intermittently while mixture boils.
While it boils, make the honey cream.
Honey Cream
To a small bowl, add the sour cream, honey, and whisk until smooth and combined; refrigerate until needed for serving.
After stock has reduced by about half and vegetables are very soft and fork-tender, transfer to high-speed blender and blend on high power until smooth. I used my Vita-Mix and blended it in two batches; or you can use a food processor or immersion blender. If you’re using a food processor, it’s recommended you don’t add scalding hot items; wait for things to cool down a bit.
Add soup to bowls, garnish with honey cream, and serve immediately.
Notes
Storage: Soup will keep airtight for 5 to 7 days in the fridge or in the freezer for up to 4 months. Reheat gently in the microwave.