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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
15 mins
Total Time
45 mins
Serves
6

Ingredients

30 ml
olive oil
2 lb
carrots
1
onion(s)
60 ml
honey
15 ml
ginger
5 ml
cinnamon
5 ml
chili powder
2 ml
allspice
900 ml
chicken broth
To taste,
salt and pepper
To taste,
cooking cream
To taste,
chives

Preparation

Step 1
Heat oil in a Dutch oven set over medium-high heat.
Step 2
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.
Step 3
Add the chicken broth and 2 cups (500 mL) water; bring to a boil. Reduce heat; simmer for 20 minutes or until carrots are tender.
Step 4
Carefully 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.