Carrot and Ginger Soup

It was rainy and nasty outside so I decided to make some hot soup for Kiran and I. I had half a fennel bulb, half an onion, some garlic, ginger and carrots on hand so that's what got turned into a fragrant and silky soup. I was suprised how quick, tasty and healthy it was.

Ingredients: (Makes 2-4 servings depending on how many miles you have run that morning)

1/2 medium fennel bulb (reserve a few fronds for serving)
1/2 walla walla sweet onion
4-5 large carrots
3 cloves garlic
1 Tbsp crushed ginger
1-2 tsp cumin (to taste)
1/2 tsp cinnamon
1/2 tsp chili powder
3/4 tsp brown sugar
Salt and pepper to taste
Olive Oil
Greek Yogurt for serving
Method:

Saute sliced onion and fennel in Olive Oil with garlic and ginger. When softened add chopped carrots, cumin, cinnamon, chili powder and brown sugar and cook until spices are fragrant. Add enough vegetable stock to cover and simmer until the carrots are very tender. Blend with trusty immersion blender until smooth. Taste and add salt and pepper as needed. Serve with a dollop of plain Greek yogurt (or creme fraiche if you're fancy) on top and some fennel fronds. Also serve with a crusty baguette smothered in real butter for added yum factor.