Spiced Carrot Soup

• 2 tablespoons extra-virgin olive oil
• 2 lbs carrots, thinly sliced
• 1 small onion, diced
• 14 cup honey
• 1 tablespoon grated ginger
• 1 teaspoon chili powder
• 12 teaspoon ground nutmeg
• 12 teaspoon allspice
• 4 cups chicken broth (1 carton)
• salt and pepper
• vanilla yogurt
• fresh chives

1. Heat oil in a Dutch oven set over medium-high heat.
2. Add carrots and onion; saute for 10 minutes or until browned.
3. Stir in the honey, ginger, cinnamon, chili powder, nutmeg and allspice; cook for 2 minutes or until very bubbly.
4. Add the chicken broth and 2 cups water; bring to a boil.
5. Reduce heat; simmer for 20 minutes or until carrots are tender.
6. Carefully transfer hot soup to blender and puree in batches.
7. Reheat.
8. Season to taste with salt and pepper.
9. Garnish with yogurt and chives.
10. Serve with pretzel twists.

extravirgin olive oil, carrots, onion, honey, ginger, chili powder, ground nutmeg, allspice, chicken broth, salt, vanilla yogurt, fresh chives

Taken from www.food.com/recipe/spiced-carrot-soup-440882 (may not work)