Carrot and Cinnamon Soup

Name: Carrot and Cinnamon Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Carrots 4 ½ cups; Potatoes 0.55 lb; Shallot 4; Butter 1 ½ tbsp; Bay leaves 4 leaves; Thyme 3 sprigs; Cinnamon powder 1 tsp; Fine salt to taste; Black pepper to taste; Water 4 ¼ glasses; Shallot 2; Butter 1 ½ tbsp; Sugar 1 tsp; Chives to taste

it de fr es br nl

185

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 185
Carbohydrates g 22.4
of which sugars g 13.1
Protein g 3.2
Fats g 9.2
of which saturated fat g 5.07
Fiber g 5.7
Cholesterol mg 25
Sodium mg 315

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Carrot velouté with cinnamon gives you this gentle, yet unexpected twist—seriously good for fans of Italian first courses that manage to feel both classic and fresh. Made with carrots, potatoes, and shallots, this carrot soup hits that smooth, creamy texture by blending everything to perfection. The real star? Definitely the cinnamon. It adds this warm and lightly sweet vibe that balances the veggies’ earthiness. And you can skip the butter. For a lighter touch, you know? But it’s still rich enough to feel like a treat.

Caramelizing the shallots with a sprinkle of sugar—that little trick from the Italian kitchen—adds an extra sweet depth. For real. A garnish of chives or a swirl of fresh cream not only looks good but gives a fresh finish. In Italy, velouté soups like this creamy carrot soup have a ton of versions—pumpkin and fennel are pretty popular twists, especially in the northern regions where these veggies thrive.

So here's the thing: the basic idea is simple. You turn a few ingredients into something silky and delicate. This spiced carrot soup works for any season. Whether you’re craving something warm in winter or a lighter start to a spring meal, it is got you covered. Some folks add ginger or other spices for an extra kick, making it like a carrot ginger soup. Despite being easy to make, this velouté feels special with its smooth texture and gentle aroma of cinnamon. And you know what? Each version has its fans, but this carrot and cinnamon soup always finds a place at the table when something simple and cozy is needed. In Italy, these soups are a go-to for turning basic vegetables into dishes that feel comforting and a bit elegant. Really really nice.

INGREDIENTS

185

Calories per serving

Carrots 4 ½ cups (500 g)

Potatoes 0.55 lb (250 g)

Shallot 4 -

Butter 1 ½ tbsp (20 g)

Bay leaves 4 leaves -

Thyme 3 sprigs

Cinnamon powder 1 tsp -

Fine salt to taste

Black pepper to taste

Water 4 ¼ glasses (1 l)

For Garnishing: Shallot 2 -; Butter 1 ½ tbsp (20 g); Sugar 1 tsp; Chives to taste

Preparation

How to prepare Carrot and Cinnamon Soup

To prepare the carrot and cinnamon velouté, wash, peel, and cut the carrots into pieces 1, the potatoes 2, and the four shallots 3.

Now put the vegetables in a large pot 4 and add 4 cups of water 5, then cook everything on low heat for about half an hour. Meanwhile, prepare the bay leaf and thyme bundle by tying the sprigs together with kitchen twine, and add it to the pot 6.

When the vegetables are cooked, remove the bundle of herbs and blend them with an immersion blender (or regular blender) 7 until the velouté reaches a creamy consistency. Season with salt and pepper 8 and add the cinnamon 9.

Finely chop the remaining two shallots and 10 melt 1 1/2 tbsp of butter in a non-stick pan 11. Sauté the chopped shallots in the butter for a few minutes 12,

add the sugar 13 and cook until the shallots are slightly caramelized. Now put the carrot and cinnamon velouté back on the heat, on a low flame; add 1 1/2 tbsp of butter and stir until completely melted, then turn off the heat and pour the velouté into the dishes. Finally, garnish it with the caramelized shallots 14 and chopped chives 15. The carrot and cinnamon velouté is ready: serve and enjoy it while still hot.

Storage

The carrot and cinnamon velouté can be stored in an airtight container in the refrigerator for 2-3 days.

You can freeze the carrot and cinnamon velouté in an airtight container. To defrost, simply take it out of the freezer a few hours before the meal and leave it in the refrigerator.