Bring potatoes and carrots to boil in stock.
Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Add the onions, ginger and garlic. Sauté for about five minutes then transfer them to the stock pot. Simmer the ingredients together for about 30 minutes.
Puree with a blender or a processor and add salt and pepper to taste.
Serve with honey and hemp oil drizzled on top.