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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