Averie Cooks

Soup
2 Trim, peel, and slice the carrots and potatoes. Make sure vegetables are thin and small or they’ll take much longer to cook; set aside.
3 Dice the onion, and finely mince the garlic and ginger. Reduce the amount of ginger if you’re sensitive to it, I suggest halving it if you’re sensitive; set aside.
4 In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven), add the butter, onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
5 Add the garlic, ginger, and cook about 30 seconds, stirring constantly so it doesn’t burn.
6 Add the carrots, potatoes, vegetable stock, salt, pepper, and optional paprika, mustard powder, cayenne, and stir to combine. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor.
7 Allow mixture to boil over medium-high to high heat for about 45 minutes with the lid on the pot, but keep lid cracked about one inch so steam can escape. During the process, taste the broth a few times and if you think it needs salt or other seasonings, add them; carrots and potatoes can be bland so make sure to season adequately. Boil until stock has reduced by about half and vegetables are very soft and fork-tender. Stir intermittently while mixture boils. 
8 While it boils, make the honey cream.
Honey Cream (optional)
11 To a small bowl, add  the sour cream, honey, and whisk until smooth and combined; refrigerate until needed for serving.
12 After stock has reduced by about half and vegetables are very soft and fork-tender, transfer to high-speed blender and blend on high power until smooth. I used my Vita-Mix and blended it in two batches; or you can use a food processor or immersion blender. If you’re using a food processor, it’s recommended you don’t add scalding hot items; wait for things to cool down a bit.
13 Add soup to bowls, garnish with honey cream, and serve immediately.