Carrot and Fennel soup with Ginger - Lake Divide Farm

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, peeled
• 1 small onion, peeled and diced
• 1 rib celery, diced
• 1 bulb fennel, chopped (fronds reserved)
• 1 1/2 pounds carrots, peeled and coarsely chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 4 cups chicken or vegetable stock
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 cup honey
• 3/4 cup half & half
• kosher salt
• freshly ground pepper
• Pinch crushed red pepper