Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with salt and cook, stirring, until just starting to caramelize (about 10 minutes).

Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture.

Stir in the carrots, potato, and stock.

Bring to a simmer, cover and cook until the carrots and potato are very tender, 15-18 minutes. Keep warm

Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts or slivered almonds. Set aside to cool.

In a small bowl, combine 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 or slivered almonds.