Cinnamon Infused Carrot Soup

Cinnamon Infused Carrot Soup


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This smooth and sultry vegetarian soup is great on its own or as a side. Serve with warm pita bread for a perfect complement.

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Time needed

30 min cooking

Serving Size / Yield

4 servings


  • Olive Oil
  • 2 cups Onions, chopped
  • 3 cups Carrots
  • 1 Clove Garlic, minced
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 2 tsp Curry Powder
  • 3 tsp Cinnamon
  • 1 can Chicken Broth

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Chop onions and carrots. Sautee onions and carrots in olive oil in large skillet. Add garlic, salt, pepper, curry powder and cinnamon to skillet. Cook for an additional 3-4 minutes. Gradually add chicken broth and bring to a boil. Reduce heat and let simmer 15 minutes. Pour mixture into a blender and blend until smooth.

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