Total Time
Prep 10 mins
Cook 30 mins

From IGA booklet.

Ingredients Nutrition


  1. Heat oil in a Dutch oven set over medium-high heat. Add carrots and onion; sauté for 10 minutes or until browned.
  2. Stir in the honey, ginger, cinnamon, chili powder, nutmeg and allspice; cook for 2 minutes or until very bubbly.
  3. Add the chicken broth and 2 cups water; bring to a boil. Reduce heat; simmer for 20 minutes or until carrots are tender.
  4. Carefully transfer hot soup to blender and purée in batches. Reheat.
  5. Season to taste with salt and pepper.
  6. Garnish with yogourt and chives. Serve with pretzel twists.


Most Helpful

FABULOUS!!! DH immediately gave 5 stars and I completely agree - I wasn't sure how these spices were going to combine, but it was perfect and I plan to make again and again during fall and winter months. I made quick work of slicing the carrots by using my food processor and 4mm blade and I only needed to simmer for an additional 10 min instead of 20 since the carrots were so thin. Other than reducing the oil to 1 teaspoon to save a few calories I didn't change a thing and I wouldn't change a thing the next time either! It smelled like pumpkin pie while cooking and DS even asked if it was pumpkin soup. I didn't use the vanilla yogurt, salt and pepper or chives; didn't miss them a bit. Elegant and economical - all around great soup, Redsie!

Brooke the Cook in WI October 06, 2008

This recipe sounded really intriguing to me, and smelled wonderful as it cooked. However, I think the sweetness of the honey in the soup was something that didn't really appeal to me after all.

Alison J. February 11, 2008

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