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CINNAMON CARROT SOUP

See also: Article on Cinnamon

• 2 bunches of medium carrots (about 10), peeled  and sliced
• 2 tbsp olive oil
• 1 small onion, chopped
• 1 celery stalk, sliced
• 1 tsp ground cinnamon
• 2 cups of chicken stock
• 1 cup milk
• salt and pepper to taste


Preheat oven to 400 F

Place oil in a thick-bottomed pot, add onions and sauté for a minute or two.

Add Carrots, celery, cinnamon. Sauté for one minute.

Cook until carrots are soft.

Place the mixture in a food processor, add chicken stock and blend.

Return to clean pot and add milk.

Reheat gently, and adjust seasoning.

If too thick, add a little water to adjust consistency.
 

 

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