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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Such a delicious comfort food to have on one of those rainy days - so delicious!! 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:
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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