2 tablespoons extra-virgin olive oil
1 cup chopped sweet onion, like Vidalia
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 pounds carrots, peeled and chopped
1 medium potato, peeled and chopped
6 cups pareve chicken or vegetable stock
¼ cup pine nuts, toasted
1-1/3 cups plain low-fat plain or vanilla yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
Freshly ground pepper
Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with ½ 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 pareve 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.
In a small bowl, combine the yogurt, honey, thyme and ½ teaspoon pepper.
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.