Recipe: Carrot Ginger Soup

After some really georgeous fall colors, freezing cold temperatures have hit Minnesota (and other parts of the USA, too). And since it already is dark at 5:00 pm, it's time to cook soups and stews. Like the following one - a big help for those who are fighting the cold and flu season.
 

Carrot Ginger Soup
"The cold killer" - four large bowls

• Two pounds or 1 kg peeled and cut (baby) carrots
• one large (Idaho) potato, peeled, in chunks
• fresh ginger, two to four inches (up to 3.5oz)
• one clove of garlic
• 1 tablespoon butter
• 1 tablespoon honey
• one quart or one liter (vegetable) broth
• about half a cup (100g) of sour cream
• salt, pepper
• optional: ground ginger, chili powder

Chop ginger and garlic in very small dices. In a large saucepan, brown both in butter. Add carrots and honey, sear shortly (don't burn!), then add the potato chunks and broth. Bring to a boil, then let cook on low-medium until a small knife cuts through carrots easily. Stir occasionally during that time.

Add sour cream before blending (I use a hand blender and work directly in the saucepan). Season to taste with salt and pepper, maybe ground ginger or chili powder.

Serve with a slice of hearty, whole grain bread ("Dakota" by Great Harvest Bread Company ...).

Good for freezing, too! Enjoy!

Fresh on/from the stove top ...

Additional remarks:
I have read similar recipes replacing a part of the broth and sour cream with coconut milk.
Use potatoes that would also be great for mashed potatoes because they have more starch.
If you prefer to skip dairy products, use two potatoes instead.