Recipe by Redsie
From IGA booklet.
Top Review by Brooke the Cook in WI
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!
- 2 tablespoons extra virgin olive oil
- 2 lbs carrots, thinly sliced
- 1 small onion, diced
- 1⁄4 cup pure wildflower honey
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon allspice
- 1 (900 ml) carton fat free chicken broth
- salt and pepper
- vanilla yogurt
- fresh chives
- wheat & honey pretzel twists
Directions See How It's Made
- Heat oil in a Dutch oven set over medium-high heat. Add carrots and onion; sauté for 10 minutes or until browned.
- Stir in the honey, ginger, cinnamon, chili powder, nutmeg and allspice; cook for 2 minutes or until very bubbly.
- Add the chicken broth and 2 cups water; bring to a boil. Reduce heat; simmer for 20 minutes or until carrots are tender.
- Carefully transfer hot soup to blender and purée in batches. Reheat.
- Season to taste with salt and pepper.
- Garnish with yogourt and chives. Serve with pretzel twists.