Carrot-Apple Soup with Mint and Holiday Spices

I love how the mint that finishes this soup really adds another level of flavor.  This is a terrific addition to any Holiday dinner.

2 tablespoons chicken fat or olive oil
1 1/2 cups chopped white onion
1 tablespoon minced garlic
2 pounds carrots, peeled, diced
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 apple sauce
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Coarse kosher salt and ground fresh black pepper, to taste
Chopped fresh mint

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