The soup is flavored with some ginger and cumin, and garnished with sour cream and finely diced carrot and fresh onion sprouts. I found that just a touch of honey really brought out the flavor of the carrots.
Carrot, Butternut Squash, and Roasted Red Bell Pepper Soup4 cups chicken stock
2 cups sliced carrots
1 cup diced butternut squash
2/3 cup diced roasted red peppers
1 tsp. ginger
1 tsp. cumin
1/2 tsp. kosher salt
1 1/2 Tbsp. honey
finely diced carrots, onion sprouts, and sour cream to garnish
In a saucepan over medium heat, simmer carrots, squash, and peppers in stock until tender. With an immersion blender, puree soup. Add spices, salt, and honey, and simmer for a few minutes.
Ladle into bowls. Place a tablespoon of sour cream in the middle, and sprinkle diced carrots and a pinch of onion sprouts on top.