Cinnamon Carrot Soup Recipe
Category: Main Courses
Servings: 4
This warm and comforting Cinnamon Carrot Soup is perfect for those chilly days when you crave something hearty, but also light and flavorful. The rich sweetness of the carrots, combined with the subtle kick of cinnamon, creates a velvety smooth texture that is both satisfying and refreshing. The addition of thyme and bay leaves provides a lovely herby depth, while the sautéed shallots and a touch of sugar elevate the flavors, making this soup an unforgettable dish.
Ingredients
| Ingredient | Amount |
|---|---|
| Carrots | 500g |
| Potatoes | 250g |
| Shallots | 4 |
| Butter | 20g |
| Bay Leaves | 4 |
| Thyme | 3 sprigs |
| Ground Cinnamon | 1 teaspoon |
| Salt | To taste |
| Black Pepper | To taste |
| Water | 1L |
| Extra Shallot (for sautéing) | 2 |
| Sugar | 1 teaspoon |
| Chives | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Carbohydrates | ~35g |
| Protein | ~2g |
| Fat | ~5g |
| Fiber | ~6g |
| Sodium | ~350mg |
Instructions
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Prepare the vegetables: Begin by thoroughly washing and peeling the carrots and potatoes. Cut them into small, even-sized chunks for even cooking. Set aside.
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Cooking the vegetables: Place the cut carrots and potatoes into a large pot. Add 1 liter of water and bring to a boil. Once boiling, reduce the heat and let the vegetables simmer over low heat for about 30 minutes, or until tender.
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Infuse the herbs: While the vegetables are cooking, prepare a small bundle of fresh herbs by tying together 4 bay leaves and 3 sprigs of thyme using kitchen string. Add this herb bundle to the pot, allowing the flavors to infuse as the vegetables cook.
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Blend the soup: Once the vegetables are tender, remove the herb bundle from the pot. Using an immersion blender or a countertop blender, purée the carrots and potatoes until the mixture is smooth and velvety. If you prefer a thinner consistency, feel free to add more water or vegetable broth to reach your desired texture.
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Sauté the shallots: Finely chop the remaining 2 shallots. In a small skillet, melt the butter over medium heat and sauté the shallots until they are golden and soft, about 5 minutes. Add the teaspoon of sugar and continue to cook for another minute, allowing the sugar to slightly caramelize.
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Combine the flavors: Stir the sautéed shallots into the blended carrot and potato mixture. Sprinkle in the ground cinnamon, and season the soup with salt and black pepper to taste. Stir well to incorporate all the flavors.
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Serve: Ladle the warm cinnamon carrot soup into bowls and garnish with fresh chives for a burst of color and flavor. Serve immediately and enjoy the creamy, aromatic goodness of this delicious soup.
This Cinnamon Carrot Soup is a delightful dish that combines the natural sweetness of carrots with the warming spice of cinnamon. Whether you’re preparing it as a starter for a special meal or as a cozy lunch on a cold day, this soup will surely satisfy. The creamy texture, aromatic herbs, and subtle sweetness from the shallots make it a memorable addition to any menu.
