Spiced Carrot Soup
- Ready In:
- 25mins
- Ingredients:
- 12
- 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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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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