2 cloves of garlic - finely chopped
1/2 onion sliced
1 lb. of carrots - roughly chopped and peeled
1 teaspoon of finely chopped ginger (or use ginger powder)
2 tablespoons of olive oil
32 oz. of chicken broth
1 tablespoon of cumin, hot curry powder, and garam masala
2 tablespoons of turmeric
3 tablespoons of half and half
1/2 cup of honey
Good handful of chopped cilantro (optional, but adds a great dash of green and the flavor works well.)
Salt and pepper to taste
In soup pot add onion, garlic, ginger, and olive oil - saute on medium heat for a couple of minutes, then add the chopped carrots. Saute for a few minutes, add a pinch of salt and some fresh cracked pepper. Then add chicken broth, bring mixture up to a high simmer and cover. Allow this to simmer until carrots are extremely tender (e.g. fork goes right through them). Next put the carrot mixture in your blender or use a hand blender (my weapon of choice) and puree the carrots. You should have a nice, but not too thick soup at this point. Put back on the stove and lower heat to about low. Next add all of the spices above - stir in and taste - see if you want to add anything in - for example more cumin, salt, pepper, etc. Add the 1/2 cup of honey and stir in.
Once soup has been seasoned to your liking, pull it off the heat and swirl in the half and half and cilantro. You could also use heavy cream. Serve immediately or chill soup for cold presentation.