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Tada, carrot soup! I threw this together on a whim one night, knowing that cinnamon and carrots were a winning flavor combination. Fortunately, with just a few, simple ingredients, it was easy to reproduce. Cinnamon makes this soup extra warming and comforting, but so many flavors work with the sweetness of carrot. Try it with ginger or curry for something a little different.
Cinnamon Carrot Soup (Paleo + AIP + Low-FODMAP + Whole30)
4 cups chopped carrots (or about 10 small-medium carrots... remember guys, I never deal in absolutes, so don't worry about this too much)
4 cups bone broth (I used beef, so if that works, anything will!)
1/4 cup extra virgin olive oil or ghee
1/2 tsp sea salt
Chop your carrots, don't worry about peeling them, especially if they are organic, and cover with the broth in a pot on the stove.
Bring to a boil, then walk away to watch tv and forget what you're doing until the carrots are almost mush (or, well, not really, just boil them until soft).
Using either an immersion blender if your carrots are really soft or a food processor, puree the carrots and broth until smooth.
Adjust thickness by adding more broth if you wish a thinner soup and adjust seasonings to taste. The cinnamon flavor will be light, but I like to leave it so and then garnish with extra cinnamon, so you still get the full flavor, without losing the vibrant orange color!
Serve hot or cold, with lots of cinnamon!