Skinny Carrot Potato Soup with Honey Cream

pounds carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

extra-large Russet potato or 2 medium/large potatoes diced very small, about 1/4-inch cubes

small/medium sweet yellow onion, diced small

garlic, peeled and minced finely

heaping tablespoon finely minced ginger (from about 2 to 3 inches peeled ginger; reduce this amount if you’re sensitive to ginger)

 tablespoons unsalted butter

low-sodium vegetable stock (chicken stock may be substituted)

to 3 teaspoons salt, or to taste

 teaspoon freshly ground black pepper, or to taste

smoked paprika or regular paprika, optional and to taste

dry mustard powder, optional and to taste

cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

sour cream (lite okay; Greek or vegan-friendly yogurt may be substituted)

about 2 teaspoons honey, or to taste (agave may be substituted to keep vegan)