The Educated Eater Canada

By:  Amy Roberts, RHN – Moncton, NB

Perfect for Fall!

Ingredients:

• 2 TBSP Extra Virgin Olive Oil
• 2 pounds carrots, thinly sliced (about 8 large or 12 medium)
• 1 small onion, diced
• ¼ Cup honey
• 1 TBSP grated ginger
• ½ tsp ground cinnamon
• 1 tsp chili powder
• ½ tsp ground nutmeg
• ½ tsp allspice
• 1 carton chicken broth (organic preferred, or if using homemade stock, 4 cups)
• 2 Cups water

Directions: 

1.  Heat oil in a Dutch oven set over medium-low heat.  Add carrots and onion; saute for 10 mInutes or until browned.  Stir in 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 puree in batches.  (Fill blender about 1/2 full).

4.  Reheat and serve!

Note:  Freezes very well.