Heat Compliments Extra Virgin olive oil in a Dutch oven and set over medium-high heat.
When oil is warm add the onion and sauté until soft and translucent. Add carrots and stir occasionally for 10 minutes until slightly softened. Stir in the honey, ginger, cinnamon, chili powder, nutmeg, and allspice. Cook for an additional 2 minutes until lots of bubble start to form.
Add the carton of chicken broth along with 2 cups water; bring to a boil. Once boiling, reduce heat and simmer for 20 minutes or until carrots become soft and tender.
Carefully transfer hot soup to blender and purée in batches. If using an emersion blender, remove pot from heat and blend in swift gentle motions to avoid splattering.
Return to heat until soup is hot all the way through. Remove when soup has reached desired temperature.
Season to taste with salt and pepper. Garnish with cream and chives. Serve with pretzel twists or breadsticks.