Carrot and ginger soup

Ingredients:

• 1 cup chopped sweet onion (white onion)
• 1 tbsp. chopped peeled ginger
• 900 g carrots, peeled and chopped
• 1 medium potato, peeled and chopped
• 2 tbsp. l. olive oil
• 1 tbsp. minced garlic
• 6 cups lightly salted chicken or vegetable broth
• 1/4 cup pine nuts
• 1 1/3 cups Greek yogurt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon of honey
• Salt and freshly ground pepper

Preparation:

1. Heat olive oil in a saucepan, add onion, 1/2 teaspoon salt and sauté, stirring, for 10 minutes. Add garlic and ginger and sauté, stirring, for another 2 minutes. Stir in carrots and potatoes, pour in broth and bring to a boil. Cook, covered, until tender, 15-18 minutes.
2. Meanwhile, toast the pine nuts in a frying pan over high heat and let cool. In a small bowl, combine the yogurt, honey, thyme, and 1/2 teaspoon of pepper.
3. Puree the vegetables with an immersion blender. Season with salt and pepper to taste. Serve the soup with yogurt and pine nuts.