Velvety Carrot Soup with Cinnamon

A carrot velvety soup with cinnamon is a comforting and aromatic dish. Here is a recipe to prepare it:

Ingredients

• 500 g carrots
• 1 medium-sized onion
• 1/2 teaspoon ground cinnamon
• 750 ml vegetable broth
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• (Optional) A pinch of nutmeg

Preparation

1. Clean and slice the carrots into rounds.
2. Finely chop the onion.
3. Heat a drizzle of oil in a large pot and sauté the onion until it becomes translucent.
4. Add the carrots to the pot and let them flavor for a couple of minutes.
5. Add the cinnamon, and if you like, a pinch of nutmeg.
6. Pour in the vegetable broth to cover the vegetables and let cook for about 20-30 minutes or until the carrots are tender.
7. Once the carrots are cooked, blend everything with an immersion blender until you achieve a smooth and velvety consistency.
8. Adjust with salt and pepper and put back on the heat for a few minutes if the soup is too liquid.
9. Serve hot, with a drizzle of extra virgin olive oil raw.

Fun Facts

Cinnamon is a spice widely used in sweet cuisine, but it is incredibly versatile also in savory dishes. It adds a spicy and warm note that pairs well with sweet vegetables like the carrot. In the Middle Ages, cinnamon was so precious that it was considered suitable as a gift for kings. In this velvety soup, cinnamon not only enhances the taste of the carrots but adds a touch of originality to the dish.

Enjoy your meal!