Carrot and Potato Soup with Cumin and Ginger

This is a very easy soup to make and quite tasty. Served with caramelized onion focaccia bread. Delicious! Inspired from original.
2/28/20 Made half the recipe without onions and it was delicious. 

• 3 T oil
• 2 onions, diced
• 6 cloves garlic, chopped
• 3 t fresh ginger, grated
• 3 large* carrots, diced
• 4 large potatoes, diced
• 2 t cumin seeds
• 6 cups stock
• salt + pepper

1. Heat oil in a large soup pot on med. Saute onion, garlic and ginger for 3 minutes or until just soft.
2. Add carrots, potatoes and cumin seeds. Cover, reduce heat to low, cook for 5-7 min.
3. Add stock. Cover and simmer for 15 minutes or until vegetables are just tender.
4. Cool slightly. Reserve 2-3 cups of solids. Puree the remainder until smooth.
5. Season with salt and black pepper.

Variations

• Serve with cumin toast, sour cream, coriander.
• Add chili powder to the soup for a little kick.

Notes

• by "large" carrot, I mean the massively large carrots that are standard in Taipei. Each carrot is probably the equivalent of 2-3 large carrots back in the US. Roughly equal amounts of carrot and potato would do - or even 40-60 either way.