1 Tbsp. vegetable oil
1 large Spanish onion, diced
8 large carrots, peeled and roughly chopped
Optional: 3 Tbsp. yellow curry
2″ piece fresh peeled ginger, sliced into 2-3 pieces
4 cups vegetable stock
2 Tbsp. honey
Salt and pepper to taste
In a soup pan, sauté diced onions in oil until they turn translucent.
Add carrots and ginger to onions and sauté for 5-8 minutes.
Stir in stock, cover and bring to a boil until carrots are very tender.
Purée in batches in a blender.
When all the soup is puréed, add honey and salt and pepper to taste.
If the soup is too thick, add more stock to reach your desired consistency.
Recipe by Chloe Nelson, from Morning Glory Farm and the Family that Feeds an Island.