Spiced Carrot Soup
Ready In: 25 mins
Serves: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 lbs carrots, thinly sliced
- 1 small onion, diced
- 1⁄4 cup honey
- 1 tablespoon grated ginger
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon allspice
- 4 cups chicken broth (1 carton)
- salt and pepper
- vanilla yogurt
- fresh chives
Directions
- 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 yogurt and chives. Serve with pretzel twists.
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