Carrot orange and cinnamon soup


Easy, delicious and a touch of Christmas to come, you will need:

1 onion, roughly chopped
1 clove garlic
1 cinnamon stick
1/4 teaspoon ginger
4 large carrots, roughly chopped
1 potato
6 cups stock
Juice of 2 oranges
1/2 teaspoon ground cinnamon
1 teaspoon olive oil
Sea salt and freshly ground black pepper

Sauté the garlic and onion in the olive oil on medium heat
Add the ginger and cinnamon stick stir and cook for 1-2 minutes. Stir as needed, so as not to burn the spices.
Add the chopped vegetables and stir.
Cook for a few minutes and then add the stock.
Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked.
Add the orange juice and cinnamon then turn off the heat.
Allow the soup to cool. Remove cinnamon stick blend it to make it smooth.
To serve the soup, heat it up and top it with finely chopped parsley.


7 responses to “Carrot orange and cinnamon soup”

  1. This sounds delicious and it looks colorful which would be nice to serve as an opening to a fine and festive meal! Happy Holidays from Robin

    1. Happy holidays Robin 🙂 to you too !

  2. im having a few people over for dinner next week and am really considering making this soup: just have a few questions: is it not too sweet with the cinnemon and orange? like it doesnt taste too much of desert? and is it filling enough to be served as a main course? thanks for a great blog:) /Mary B

    1. No it does not taste of dessert Mary, however I like to add fresh red chilies to garnish but have left them out to suit local taste and the umph of the chili makes it more traditionally savory of you prefer, a good Sunday to you 🙂

      1. Thank you soo much for your reply, and have a great sunday:)

  3. Love the plate and found this recipe quite interesting.

    1. Yes me too, it is a Cosecasa plate and the soup is lovely, do try it out 🙂

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