“Such a delicious comfort food to have on one of those rainy days - so delicious!!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add the chicken broth and 2 cups water; bring to a boil. Reduce heat; simmer for 20 minutes or until carrots are tender.
  3. 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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