Cinnamon Carrot Soup (Paleo + AIP + Low-FODMAP + Whole30)

I eat a lot of carrots. It helps that I can get a 5lb organic bag at the store for 6 bucks. Plus, now that I am trying out being strict low-FODMAP AND low carb, my list of veggies has shrunk significantly. Carrots are a good compromise. They feel like a starchy vegetable, and are very versatile, as you may have noticed if you came to me from Instagram or TwoGrand and see carrots on my plate in some fashion many days. So, it makes sense that it was the ingredient I turned to when I was craving comfort food that met my current restrictions.

Don't forget your floor cleaner!

Browsing through some of my cookbooks, which I often do when needing inspiration (or gratuitous food porn), I saw a lot of soups made from starchy orange veggies. See where I'm going with this? 

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
1tsp cinnamon
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.

Add olive oil, cinnamon and salt and blend well.

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!

Happy eats!