FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
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.
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
