2 pounds Carrots, peeled and chopped
1 tsp Fresh Thyme
1 Tbsp Garlic
1 Tbsp minced peeled Ginger
1-1/3 cups plain Vegan yogurt
1 tsp Agave syrup
2 Tbsp Olive oil
1 cup chopped sweet Onion
1 medium russet Potato, peeled and chopped
6 cups low-sodium Vegetable Stock
Combine the olive oil and onion in a heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.
Meanwhile, in a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
Use a kitchen towel to hold down the blender lid, and carefully puree the soup with Juiceman blender in two cup batches, until very smooth. Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.