CARROT SOUP WITH HONEY AND NUTMEG

perfect time of year for this root vegetable soup

made in the crock pot

INGREDIENTS:

1/4 cup veggie stock

2 medium size yellow onions, chopped

2 large sweet potatoes, peeled and chopped

3 lbs. carrots (about 15 medium-sized), peeled and chopped

2 small cloves garlic, pressed

1/2 tsp. each dried thyme and marjoram

4 to 6 cups veggie broth

2 Tbsp. honey (I use agave nectar)

3/4 tsp. nutmeg

sea salt and fresh ground pepper to taste

all the ingredients in the crock pot before cooking

DIRECTIONS:

Heat the veggie broth in skillet and saute the onions with a bit of salt until soft.

Put the potatoes, carrots, garlic, herbs, honey, nutmeg and salt and pepper in the slow cooker.  Add the onions.  Add enough of the broth to cover everything.  Cover and cook on HIGH for 1 hour.

Turn the cooker to LOW and cook for 5 to 7 hours. 

When finished, puree the vegetables right in the crock with a handheld immersion blender.  The soup will be nice and thick.

Adjust the salt and pepper.