Cinnamon Carrot Soup Recipe

Cinnamon Carrot Soup Recipe

Spicy, a little sweet, and warming to the whole body, this carrot soup recipe is perfect for cooler weather. Cinnamon is great for blood sugar control and carrots are loaded with nutrients.


2 bunches medium organic carrots (about 10)

1 tsp ground cinnamon

2 cups organic stock (chicken or vegetable)

2 tbsp Ellyndale avocado oil

1 cup organic coconut milk

1 small organic onion, chopped

1 organic celery stalk, chopped

pinch of sea salt and pepper

Read more about how to roast autumn vegetables


Preheat oven to 400 F. Peel carrots and chop into 1″ pieces. Place oil in a roasting pan. Add onion, cinnamon, celery, and carrots. Toss vegetables together to mix. Roast for 20-30 minutes or until vegetables are soft. Place the vegetables in a food processor, add stock and blend. Gradually mix in coconut milk and blend well before serving. Alternatively, you can make it on a stove top.

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