Cinnamon Carrot Soup

Although it’s still cold, it definitely feels less harsh than last week (and the week before that).
The severe and unusually long cold blast we just experienced was one the sharpest documented — numerous records (if not all) have been broken.
And when it gets cold (especially that cold), I have but one craving: warming and nourishing soups. There’s nothing quite like a big bowl of soup to keep your insides warm and healthy.

And then there’s me and my love for carrot soup. I probably like carrot soup too much. As a matter of fact I don’t know anyone else who likes carrot soup as much as I do. If you happen to know people who cheer when they hear that there’s going to be carrot soup for dinner, please introduce them to me. I need to feel less alone in this “carrot soup love” world.

Anyways, though I already have three recipes for carrot soup on this blog (vegan, turmeric, and pumpkin-carrot) I feel there was room for one more.
Enters this Cinnamon Carrot Soup.
Spicy, a little sweet, and warming to the whole body, this soup recipe is perfect for cooler weather.
Truth to be told I hadn’t meant for this soup to be so quintessentially early January — that would be dairy-free, gluten-free, almost fat-free, paleo, vegetarian (and veganizable), and the very picture of healthful do-gooding. But since New Year’s resolutions are still fresh and motivating and a clean slate is ahead of us filled with potential and promise, this Cinnamon Carrot Soup is just what we all need.
Simple, quick, creamy smooth, and teaming with good-for-you ingredients. Healthy food at its best!

Cinnamon Carrot Soup                                                                                                                           Print this recipe!

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.

Nutrition facts

One serving yields 196 calories, 6 grams of fat, 30 grams of carbs, and 13 grams of protein.