Carrot & Cinnamon Soup
Carrots are the star of the show in this quick 30 Minutes Cooking + Prep recipe.
5 Ingredients - Carrots, Potatoes, Shallots, Cinnamon, Stock, Butter (Additional)
The Carrot & Cinnamon Soup is one of those classic dishes you can prepare for any occasion - dinner at home alone, family gathering, Sunday brunch - it’s simple yet at the same time delicate and intriguing.
Ingredients: (for 4 portions)
Carrots - 1 Kg
Potatoes - 3 Medium Sized
Shallots - 2/3
Cinnamon Powder or Cinnamon Sticks
Vegetable Broth/ Stock
Butter or Cream (Can be left out)
Salt & Pepper
Preparation:
Start by peeling and cutting the carrots and potatoes into pieces of around 2/3 cm. You don’t have to be too precise just don’t make the pieces too big.
In a small pan start preparing your stock - you can either use homemade vegetable stock if you have any or use store-bought stock. You should have around 1L of stock water.
In a pan heat some olive oil and add the shallots you have cut - let them simmer for a couple of minutes before adding all your carrots and potatoes.
Cook everything for around 5 min stirring regularly before adding your stock water.
Sprinkle with salt & pepper and let cook at medium heat for 20 minutes without covering.
Using an immersion blender, puree the soup until smooth and creamy. If you notice that the consistency is crumbly don’t be afraid to add in more water until reaching the perfect consistency.
Add in 1/2 a tablespoon of cinnamon or as much as you please as well as a tablespoon of butter or a bit of cream to increase the creaminess if you want.
Stir the soup and let it sit for 5 minutes before serving it.
