Ingredients

• 2 tablespoons chicken fat or olive oil
• 1 1/2 cups chopped white onion
• 1 1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
• 3 3/4 cups low-salt chicken broth
• 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish)
• 2 teaspoons chopped fresh ginger
• 4 1/2 tablespoons frozen apple juice concentrate, thawed
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• Coarse kosher salt
• Chopped fresh mint

Instructions

1. Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
2. Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.