1 small bag peeled carrots, chopped (2 cups)
1 medium potato, peeled and diced
2 tbsp. butter
2 tsp. honey
1 tsp. salt
2 ½ cups chicken stock or vegetable if you want a vegetarian soup
½ tsp. ground ginger
3/4 cup half and half
Combine vegetables, butter, salt, and honey in a soup pot. Cover and stew over medium heat for 15 minutes. Add the stock, bring to a boil, cover and simmer for 20 minutes or until the vegetables are tender. Let cool to room temperature.
Pour the soup into the blender. Puree until smooth. Add half and half and ginger and puree again. Heat thoroughly on the stove over low but do not boil. For lower fat soup, use milk instead of half and half.
Good sides or starters: Multi-grain bread with hummus spread and a green salad.
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