Moroccan Spiced Carrot Soup - cooking recipe

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and chopped
2 large garlic cloves, peeled and chopped
1 1/2 lbs carrots, peeled, trimmed and sliced
3 1/2 cups vegetable stock
1 1/2 teaspoons honey
1/2 teaspoon ginger
1/2 teaspoon cumin
1/8 teaspoon cinnamon
sea salt & freshly ground black pepper

Preparation

Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts. Add the onion and garlic and saute until the onion softened and translucent, about 5 minutes. Stir in the carrots and saute for 1 minute.
Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes.
Puree the soup until smooth. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon. Add sea salt and pepper to taste. Warm over low heat for 1 to 2 minutes more. Serve warm or chilled. Enjoy!