Chloe's Carrot Ginger Soup

1 tbsp. vegetable oil
1 large spanish onion, diced
8 large peeled carrots, roughly chopped
2" piece fresh peeled ginger, sliced into 2 or 3 pieces
4 cups vegetable stock
2 tbsp. honey
salt and pepper to taste

1.  In a soup pan, saute diced onions in oil until they turn translucent.  Add carrots and ginger to onions and saute for 5-8 minutes.
2.  Stir in vegetable stock, cover, and bring to a boil until carrots are very tender.
3.  Puree in batches in a blender.  WHen all the soup is pureed, add honey and salt and pepper to taste.  If soup is too thick, add more vegetable stock to desired consistency.
4.  For a variation, add 3 tbsp. yellow curry with the carrots.

This recipe is from the Morning Glory Farm and the family that feeds an island book.