Cinnamon Carrot Soup

My boyfriend loves carrots.  He’s probably part rabbit with how excited he gets when I present him with just a  raw pealed carrot.  One time I was at the store and I impulsively bought a huge bag of carrots.  It was like 5 pounds.  I have no idea what I was thinking.  Even with how much my boyfriend loves carrots, there’s no way that two people could eat that many carrots before they went bad.

Carrots started to get added to everything.  Carrot sandwiches, carrot quesadillas, carrot anything.  Most of it was not super and was more just a desperate attempt to get rid of all the carrots.  This cinnamon carrot soup was another attempt to get rid of carrots, but it turned out to be so much better than expected.  It was savory, a little spicy, and very carrot-y.

We still have some carrots left, and I think I know what we’ll be doing with them (hint: it’s making this amazing cinnamon carrot soup).

Cinnamon Carrot Soup

Inactive Time 25 minutes

Active Time: 10 minutes

Total Time: 35 minutes

Yield: 6 cups soup

Serving Size: 1 cup soup


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cinnamon
  • 1 Tbsp dried thyme
  • 1 tsp paprika
  • 1 tsp ginger, minced
  • 4 cups vegetable stock
  • 6-8 medium carrots, chopped
  • 1/4 cup cream cheese


  1. Heat the olive oil to medium heat. Add in the onion and sauté until it just begins to brown. Add in the garlic, cinnamon, thyme, paprika, and ginger and cook for about 30 seconds. Any longer and the cinnamon will start to turn bitter.
  2. Add in the vegetable stock and the chopped carrots. cover and simmer for about 20 minutes until the carrots are very soft.
  3. Blend the soup until it is very smooth. Return to the pot and stir in the cream cheese. Ladel into bowls and serve immediately. Top with croutons if desired.

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