Spiced Carrot Soup
Spiced Carrot Soup

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 30 mL (2 tbsp.) Compliments Extra Virgin olive oil
  2. 1 kg (2 lb.) Carrots, thinly sliced
  3. 1 small onion, diced
  4. 60 mL (1/4 cup) Honey
  5. 15 mL (1 tbsp.) grated ginger
  6. 5 mL (1 tsp.) ground cinnamon
  7. 5 mL (1 tsp.) chili powder
  8. 2 mL (½ tsp.) ground nutmeg
  9. 2 mL (½ tsp.) ground allspice
  10. 1 carton (900 mL) Chicken Broth
  11. To taste, salt and pepper
  12. To taste, 15% M.F. cooking cream
  13. Fresh chives

Directions

  1. Heat oil in a Dutch oven set over medium-high heat.
  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.
  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.
  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.

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