Spiced Carrot-Apple Soup with Fresh Mint
['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']
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.
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.
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