Spiced Carrot Soup
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 2 tbsp
- Compliments Extra Virgin olive oil
- 30 mL
- 2 lb
- Carrots, thinly sliced
- 1 kg
- 1
- small onion, diced
- 1/4 cup
- Honey
- 60 mL
- 1 tbsp
- grated ginger
- 15 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1 tsp
- chili powder
- 5 mL
- ½ tsp
- ground nutmeg
- 2 mL
- ½ tsp
- ground allspice
- 2 mL
- 1 carton
- Chicken Broth
- 900 mL
- To taste, salt and pepper
- To taste, 15% M.F. cooking cream
- Fresh chives
Directions
Step 1
Heat oil in a Dutch oven set over medium-high heat.
Step 2
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.
Step 3
Add the chicken broth and 2 cups (500 mL) water; bring to a boil. Reduce heat; simmer for 20 minutes or until carrots are tender.
Step 4
Carefully transfer hot soup to blender and purée in batches. Reheat. Season to taste with salt and pepper. Garnish with cream and chives. Serve with pretzel twists.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.