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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.72 Kcal (1033 kJ) | ||
| Calories from fat | 68.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 12% | |
|---|---|---|---|
| Sodium | 1029.75mg | 43% | |
| Potassium | 973.08mg | 21% | |
| Total Carbs | 42.54g | 14% | |
| Sugars | 29.57g | 118% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 0.2mg | 1% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 48.33 Kcal (202 kJ) | ||
| Calories from fat | 13.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 12% | |
|---|---|---|---|
| Sodium | 201.7mg | 43% | |
| Potassium | 190.6mg | 21% | |
| Total Carbs | 8.33g | 14% | |
| Sugars | 5.79g | 118% | |
| Dietary Fiber | 1.47g | 30% | |
| Protein | 0.51g | 5% | |
| Vitamin C | 6.2mg | 53% | |
| Vitamin A | 0.4mg | 76% | |
| Calcium | 19.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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