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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From IGA booklet. Ingredients:
2 tablespoons extra virgin olive oil |
2 lbs carrots, thinly sliced |
1 small onion, diced |
1/4 cup pure wildflower honey |
1 tablespoon grated fresh ginger |
1 teaspoon ground cinnamon |
1 teaspoon chili powder |
1/2 teaspoon ground nutmeg |
1/2 teaspoon allspice |
1 (900 ml) carton fat free chicken broth |
salt and pepper |
vanilla yogurt |
fresh chives |
wheat & honey pretzel twists |
Directions:
1. Heat oil in a Dutch oven set over medium-high heat. Add carrots and onion; sauté for 10 minutes or until browned.
2. 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 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.
5. Season to taste with salt and pepper.
6. Garnish with yogourt and chives. Serve with pretzel twists.
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