Spiced Carrot Soup
Suggested Equipment
Spiced Carrot Soup
Print RecipeIngredients
- 30 ml of Extra Virgin Olive oil
- 1 kg of Thinly sliced Carrots
- 1 Diced Onion
- 60 ml of Honey
- 15 ml of Grated Ginger
- 5 ml of Ground Cinnamon
- 5 ml of Chili powder
- 2 ml of Ground Nutmeg
- 2 ml of Ground allspice
- 900 ml of Chicken broth
- To taste - Pepper & Salt
- To taste - 15% M.F. cooking cream
- To taste - Fresh Chives
Instructions
1- Heat oil in a Dutch oven set over medium-high heat.
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.
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.
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.
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