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Categories:
extra-virgin olive oil carrots onion honey ginger ground cinnamon chili powder ground nutmeg allspice salt vanilla yogurt fresh chives honey
Viewed: 26 - Published at: 3 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 2 lbs carrots, thinly sliced
- 1 small onion, diced
- 14 cup pure wildflower honey
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 12 teaspoon ground nutmeg
- 12 teaspoon allspice
- 1 (900 ml) carton fat free chicken broth
- salt and pepper
- vanilla yogurt
- fresh chives
- wheat & honey pretzel twists
Method
- Heat oil in a Dutch oven set over medium-high heat.
- Add carrots and onion; saute 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 puree in batches.
- Reheat.
- Season to taste with salt and pepper.
- Garnish with yogourt and chives.
- Serve with pretzel twists.
