Spiced Carrot Soup
Prep Time
Price Per Serving
Cooking Mode
2 tbsp. tbsp. Compliments Extra Virgin olive oil
1 kg (2 lb.) lb. Carrots, thinly sliced
1 onion, diced
¼ cup tsp Honey
1 tbsp. tbsp. grated ginger
1 tsp. tsp ground cinnamon
1 tsp. tsp chili powder
½ tsp. tsp ground nutmeg
½ tsp. tsp ground allspice
1 carton (900 mL) cup Chicken Broth
To taste salt and pepper
15% cooking cream
To taste chives
2 tbsp. tbsp. Compliments Extra Virgin olive oil
1 kg (2 lb.) lb. Carrots, thinly sliced
1 onion, diced
¼ cup tsp Honey
1 tbsp. tbsp. grated ginger
1 tsp. tsp ground cinnamon
1 tsp. tsp chili powder
½ tsp. tsp ground nutmeg
½ tsp. tsp ground allspice
1 carton (900 mL) cup Chicken Broth
To taste salt and pepper
15% cooking cream
To taste chives
Directions
1Heat oil in a Dutch oven set over medium-high heat.
2Add 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.
3Add the chicken broth and 2 cups (500 mL) water; bring to a boil. Reduce heat; simmer for 20 minutes or until carrots are tender.
4Carefully transfer hot soup to blender and purée in batches. Reheat. Season to taste with salt and pepper. Garnish with cream and chives. Serve with pretzel twists.
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Personal Note
Personal Note