How to Cook Carrot Cinnamon Soup

Quick and simple recipe to make a good and healthy carrot soup. You can play around and use different spices to achieve a taste that might better suit you. Hope you like it!

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How to Cook Carrot Cinnamon Soup Recipe
17 Steps
Ingredients
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1
These are the ingredients more or less

These are the ingredients more or less

2
Start by peeling the carrots and potatoes as it takes some time

Start by peeling the carrots and potatoes as it takes some time

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3
Take one carrot, the celery and 2/3 of the shallots and chop them really finely

Take one carrot, the celery and 2/3 of the shallots and chop them really finely

4
Put them in a pot over high heat with a cup of water and two tablespoons of olive oil

Put them in a pot over high heat with a cup of water and two tablespoons of olive oil

5
Then go ahead and chop carrots and potatoes, make them all the same size so that they will cook evenly

Then go ahead and chop carrots and potatoes, make them all the same size so that they will cook evenly

6
Lower the heat as the water evaporates

Lower the heat as the water evaporates

7
Then add all the carrots and potatoes

Then add all the carrots and potatoes

8
Stir and add bay leaves, cinnamon, salt and pepper

Stir and add bay leaves, cinnamon, salt and pepper

9
Keep stirring for few minutes and then cover with boiling water. Close the pot with a lid, and bring to boil, the lower the heat and keep boiling slowly.

Keep stirring for few minutes and then cover with boiling water. Close the pot with a lid, and bring to boil, the lower the heat and keep boiling slowly.

10
In the meantime take care of the garnishing. Slice the parsnip and turnip as thin as possible

In the meantime take care of the garnishing. Slice the parsnip and turnip as thin as possible

11
Cut the remaining shallots in halves..

Cut the remaining shallots in halves..

12
...and then in thin slices.

...and then in thin slices.

13
Heat a teaspoon of vegetable oil in a pan and throw in the parsnip, turnip and shallots.

Heat a teaspoon of vegetable oil in a pan and throw in the parsnip, turnip and shallots.

14
When they start browning add a bit of water to lightly cook them. When the water evaporates add two tablespoons of white wine vinegar and turn on the heat to let it evaporate. Turn off when dry

When they start browning add a bit of water to lightly cook them. When the water evaporates add two tablespoons of white wine vinegar and turn on the heat to let it evaporate. Turn off when dry

15
Add the parsley (or coriander) to the soup. Adjust the cinnamon, pepper and salt to taste.

Add the parsley (or coriander) to the soup. Adjust the cinnamon, pepper and salt to taste.

16
Chop the chives

Chop the chives

17
When the carrots and potatoes are soft and the soup is dry enough, puree it with a food processor.Serve in a bowl, garnished with the parsnip, turnip, shallots, chives (parmesan if you wish)  Enjoy

When the carrots and potatoes are soft and the soup is dry enough, puree it with a food processor.Serve in a bowl, garnished with the parsnip, turnip, shallots, chives (parmesan if you wish) Enjoy

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