In a heavy skillet, over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the ginger and saute for 2 minut
es more, being careful not to burn the mixture.
Add onions and ginger to the crockpot along with the carrots, potatoes, honey and the vegetable stock. Cover and cook until vegetables are cooked. Keep warm.
With a stick blender, puree the carrot mixture
(In the crockpot, it took about five hours to cook and an extra hour after I put the apple pieces into the soup. Cook for another hour with the apple.)
Adjust seasonings with salt and pepper, to taste, Add apples and leave on medium for another hour.
This is linked to Real Food Wednesdays at Kellythe Kop’s Tuesdays At The Table
Gluten Free Wednesdays It’s A Keeper Thursdays Tasty Thursdays Full Plate Thursdays Pennywise Platter