Cinnamon Carrot Soup

Cinnamon Carrot Soup

Ingredients

Serves 4

1 lb / 453 gr carrots, peeled and cut into 1-inch chunks

½ lb / 225 gr potatoes, peeled and cut into 1-inch chunks

4 shallots (or 2 small onions), finely chopped

4 cups of vegetable broth

½ teaspoon dried thyme

¼ teaspoon ground black pepper

½ teaspoon ground cinnamon

2 tablespoons butter (or coconut oil), divided

Chopped parsley for garnish

Directions

Place carrots, potatoes, and half of the shallots (or onions) in a large saucepan. Add broth, pepper, and thyme. Bring to a boil, lower to a simmer, cover, and cook for 30 minutes.

When done, using an immersion blender, puree the soup until smooth and creamy.

Take a taste and adjust seasoning as needed. Add cinnamon and stir to combine.

Remove from the heat and set aside.

Heat 1 tablespoon butter in a small pan over medium heat, add remaining chopped shallots and sauté for 8 to 10 minutes until it begins to brown and starts to caramelize. Remove from the heat and set aside.

Return the soup to the heat, add remaining tablespoon of butter, and stir to combine.

Divide soup among serving bowls and top with caramelized shallots and chopped parsley.