Spiced Carrot Soup

Ingredients

• 2 tbsp (30 mL) Compliments Extra Virgin Olive Oil
• 2 lb (1 kg) Compliments Organic Carrots, thinly sliced
• 1 small onion, diced
• 1/4 cup (60 mL) Compliments Organic 100% Pure Wildflower Honey
• 1 tbsp (15 mL) grated ginger
• 1 tsp (5 mL) each ground cinnamon and chili powder
• ½ tsp (2 mL) each ground nutmeg and allspice
• 1 carton (900 mL) Compliments Fat Free Chicken Broth
• Salt and pepper
• Vanilla yogourt, fresh chives, Compliments Wheat & Honey Pretzel Twists

Preparation

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 (500 mL) 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 yogourt and chives. Serve with pretzel twists.