yum! i'm pretty sure this was all my idea, too (cuz look how precise it is!)
1 medium potato, chunked
4 cups chicken stock
3 bay leaves
two pinches thyme
a few tablespoons brown sugar
1/4 teaspoon ginger--or add fresh ginger in with the onion and garlic--this will give the soup a little kick.
5 medium carrots, sliced
saute onion and garlic in olive oil til brown. add carrots and saute 3-4 min. then add stock and potato. bring to a boil, then reduce to simmer. add bay leaves, thyme, salt and pepper. simmer 20-25 min. puree in batches. then stir in remaining spices to taste. serve w/ a swirl of cream or half and half. makes 4 generous servings.